Fish & Eggplant (Aubergine) Casserole

• 2 tablespoons brown sugar
• 2 tablespoons cornstarch
• 4 tablespoons vinegar
• 3 tablespoons soy sauce
• 1 cup water
• 500 g Japanese eggplants
• 1 green pepper (I use Cubanelles)
• 2 jalapeno peppers (optional)
• 4 stalks celery
• 4 green onions
• 1 tablespoon toasted sesame oil
• 1 tablespoon vegetable oil
• 400 g mild boneless white fish
• 1 tablespoon minced ginger

1. Preheat the oven to 400u0b0F.
2. Mix the brown sugar, cornstarch, vinegar, soy sauce and water, and set aside.
3. Cut the eggplants into 1" dice and the remaining vegetables into slightly smaller dice.
4. Saute the eggplant in a mixture of half each of the two oils until soft.
5. Place them in a lasagne pan with the fish, cut in chunks, and the ginger.
6. Saute the remaining vegetables in the remaining oils until soft, and add them to the casserole.
7. Mix the sauce up well and pour it over.
8. Bake for 20 minutes.

brown sugar, cornstarch, vinegar, soy sauce, water, eggplants, green pepper, peppers, stalks celery, green onions, sesame oil, vegetable oil, boneless white fish, ginger

Taken from www.food.com/recipe/fish-eggplant-aubergine-casserole-69465 (may not work)