Baked Sea Bass With Chili, Tomato And Eggplant

• 1 None large eggplant, cut into 1/3 inch cubes
• 1/2 cup olive oil
• 1 None onion, diced
• 1 clove garlic, chopped
• 1/2 None carrot, peeled, finely diced
• 1 stalk celery, finely diced
• 1 tsp red chili flakes
• 7 oz tomatoes, deseeded, chopped
• 1 cup tomato juice
• 3/4 cup sun-dried tomatoes, diced
• 1 tsp sugar
• 5 None fresh basil leaves, thinly sliced
• 4 sprigs fresh thyme, leaves chopped
• 4 (6-7 oz) sea bass fillets, skin on
• 1/4 cup white wine
• 5 oz baby spinich

1. Preheat oven to 400u0b0F. Sprinkle eggplant with a few pinches of salt and set aside for 10 mins. Squeeze excess water from eggplant.
2. Heat 1/3 cup olive oil in a large saucepan over medium-high heat. Add eggplant and cook for 6 mins, or until nicely browned. Transfer to a colander to drain.
3. Heat 1 tbsp olive oil over medium heat. Saute onion, garlic, carrot, celery and chili flakes for 4-5 mins. Add tomatoes, tomato juice, sun-dried tomatoes and sugar. Season to taste. Simmer for 10 mins then fold in herbs and eggplant.
4. Heat remaining oil over medium-high heat in a large ovenproof frying pan. Cook fish, skin-side down, for 2-3 mins. Transfer pan to oven for 7-8 mins.
5. Deglaze pan with wine then add eggplant mixture and return to oven for 2 mins.
6. Transfer fish to a cutting board to rest. Place pan over low heat. Add spinach and toss until just wilted. Distribute between 4 serving plates and top with fish.

eggplant, olive oil, onion, clove garlic, carrot, celery, red chili flakes, tomatoes, tomato juice, tomatoes, sugar, basil, thyme, bass fillets, white wine, baby spinich

Taken from recipes-plus.com/api/v2.0/recipes/34335 (may not work)