Fish In Eggplant Bolognese Sauce - cooking recipe

Ingredients

2 -4 fish fillets
1 (28 ounce) can crushed tomatoes
1 cup low sodium chicken broth
2 teaspoons italian seasoning
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup olive oil
2 garlic cloves, chopped
1 tablespoon chopped fresh Italian parsley
1 medium eggplant, peeled and chopped (use zucchini if you like instead)
1 cup sliced mushrooms
1 teaspoon sea salt
1/2 teaspoon black pepper

Preparation

Use saute pan and lightly brown eggplant and mushrooms on medium heat in olive oil.
Salt if desired and add black pepper.
Add garlic and saute a bit, but don't burn.
Pour in crushed tomatoes and chicken stock.
Add Italian seasoning and Italian parsley.
Stir together to incorporate and bring to a boil.
Reduce to simmer.
Add fish fillets and spoon sauce over fillets (season fish first if you like).
Cover and simmer for 20 minutes until fish flakes.
Serve immediately with fresh Italian bread for scooping up the sauce.
Garnish with more fresh Italian parsley and Parmigiano Reggiano, if desired.