Cod With Eggplant Caponata

• 3 tablespoons olive oil
• 1 medium sweet onion, diced
• 2 celery ribs, diced
• 3 cloves garlic, chopped
• 1 large eggplant (about 1 pound), cut into 1/2-inch cubes
• 3 plum tomatoes, diced (don't remove seeds)
• 1 8 ounce can tomato sauce
• 3 tablespoons white balsamic vinegar
• 1/2 cup golden raisins
• 1/4 cup pine nuts
• 3 tablespoons capers, drained
• 1/4 teaspoon plus 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 4 cod fillets (about 5 ounces each)
• Chopped parsley (optional)
• Toasted baguette (optional)

1. 1. Heat oven to 400 degrees F. Heat 1 tablespoon of the oil in a large nonstick saute pan over medium heat. Add onion and celery; cook 5 minutes. Add garlic; cook 1 minute. Pour in another 1 tablespoon of the oil and add eggplant; mix well and cook 5 minutes. Add tomatoes, tomato sauce, vinegar, raisins, pine nuts and capers. Cook 5 minutes, then reduce heat to medium-low and cook 10 more minutes. Stir in 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
2. 2. Meanwhile, place cod fillets skin-side down on a rimmed baking sheet lined with aluminum foil. Brush with remaining 1 tablespoon oil and season with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Bake at 400 degrees F for 12 to 15 minutes or until fish flakes easily with a fork.
3. 3. Serve cod with eggplant caponata. Garnish with chopped parsley and serve with toasted baguette slices, if desired.

olive oil, sweet onion, celery, garlic, eggplant, tomatoes, tomato sauce, white balsamic vinegar, golden raisins, pine nuts, capers, salt, pepper, cod fillets, parsley, baguette

Taken from www.epicurious.com/recipes/member/views/cod-with-eggplant-caponata-52900541 (may not work)