Roast Cod Escalivad

• 4 eggplants
• About 8 tablespoons extra-virgin olive oil
• 2 yellow peppers
• 2 red peppers
• 2 onions (Vidalia, if possible)
• 3 tablespoons cumin seeds
• Cayenne pepper and coarse salt to taste
• 4 cod fillets (about six ounces each)
• 4 tablespoons fine salt
• 2 tablespoons Hungarian paprika
• 1/4 teaspoon Cayenne pepper

1. Preheat oven to 350 degrees.
2. Rub eggplants with about a tablespoon of olive oil and roast them whole 30 to 40 minutes, until very soft.
3. Rub peppers with about a tablespoon of olive oil and roast them whole until they blister, turning them to brown on each side.
4. Cool peppers, peel and cut into fine julienne.
5. When eggplant is done, scoop out flesh and put in plastic colander.
6. Let eggplant drain overnight in refrigerator.
7. Peel onion and cut into one-inch rings.
8. Sprinkle with a tablespoon of olive oil, put in a roasting pan and cover with foil.
9. Roast until soft but not brown (about 30 minutes).
10. Chop finely.
11. Spread cumin seeds in a saute pan and toast for a minute or so over medium heat, stirring constantly, until they become aromatic.
12. Grind in a spice grinder or coffee grinder.
13. Combine vegetables and simmer in a sauce pan over medium heat for about 15 minutes, stirring to prevent sticking, until mixture is just moist but not dry.
14. Add cumin, salt and cayenne pepper to taste.
15. Preheat oven to 400 degrees.
16. Mix fine salt, paprika and cayenne together and rub a light coat on fillets.
17. Heat remaining olive oil in saute pan until oil begins to smoke.
18. Brown fillets lightly on both sides.
19. Transfer them to lightly oiled sheet pan and bake for about six minutes.
20. To assemble, heat the eggplant and divide the mixture between four plates.
21. Top it with fish.

eggplants, extravirgin olive oil, yellow peppers, red peppers, onions, cumin seeds, cayenne pepper, cod fillets, salt, paprika, cayenne pepper

Taken from cooking.nytimes.com/recipes/5374 (may not work)