Baked Sea Bass With Chili, Tomato And Eggplant - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400\u00b0F. Sprinkle eggplant with a few pinches of salt and set aside for 10 mins. Squeeze excess water from eggplant.
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.
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.
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.
Deglaze pan with wine then add eggplant mixture and return to oven for 2 mins.
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.