Bluefish Grilled With Caponata

• 1 small eggplant, about 10 ounces salt
• 3 tablespoons extra virgin olive oil
• 1/2 cup diced fennel root
• 1/2 cup diced red bell pepper
• 1 cup diced red onion
• 3 cloves garlic, sliced
• 1 tablespoon tomato paste
• 1 teaspoon anchovy paste
• 2 tablespoons dry red wine
• 1/4 cup quartered pitted black olives
• 1 tablespoon capers
• 2 tablespoons minced flat-leaf parsley
• 4 bluefish fillets, about 8 ounces each

1. Cut the eggplant into a small dice.
2. Place in a bowl and toss with 1 tablespoon salt.
3. After 30 minutes, rinse, drain and spread the eggplant on several thicknesses of paper towel; roll it up and squeeze out excess moisture.
4. In a large skillet, heat 2 tablespoons oil over medium heat.
5. Add the eggplant, fennel, red pepper, onion and garlic.
6. Saute about 15 minutes, until very tender.
7. In a bowl, whisk the tomato paste and anchovy paste with the wine; stir mixture into vegetables in skillet.
8. Fold in the olives and capers.
9. Remove caponata from heat and fold in the parsley.
10. Prepare a very hot grill or heat oven to 400 degrees.
11. Lightly brush four pieces of heavy-duty foil, about 12 by 18 inches, with remaining oil.
12. Place a bluefish fillet, skin side down, in the center of each.
13. Season each with salt and spread with caponata.
14. Enclose the fillets in foil, leaving some air space; crimp edges tightly to seal.
15. Place packages on the grill, close lid and cook about 10 minutes, or cook in oven directly on rack, about 10 minutes.
16. Remove packages, open them and use a wide spatula to slide each fillet with its topping off the skin, which should stick to the foil.
17. Transfer fish to a serving platter or to four dinner plates.

eggplant, extra virgin olive oil, fennel root, red bell pepper, red onion, garlic, tomato paste, anchovy paste, red wine, black olives, capers, flatleaf parsley, bluefish fillets

Taken from cooking.nytimes.com/recipes/1013797 (may not work)