Ingredients
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1 large eggplant, diced
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2 green bell peppers
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1 small onion
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1 stalk celery
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5 tbsp olive oil, divided
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3 cloves garlic, minced
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4 plum tomatoes, finely chopped
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1/2 cup pitted chopped Kalamata olives
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2 tbsp capers, drained
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2 tbsp red wine vinegar
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2 tsp sugar
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1 tsp crushed red pepper (optional)
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3 tsp dried oregano, divided
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4 (6 oz) cod fillets
Steps
1
To a medium bowl, add the diced eggplant and season generously with salt. Toss to coat and transfer to a colander. Set colander over bowl and let sit 30 min.
2
Meanwhile, remove the stems and seeds from the bell peppers. Finely chop the onion, peppers, and celery. In a large Dutch oven, heat 2 tbsp oil on medium. Add onion, peppers, and celery. Cook 5–7 min., until softened. Add the garlic and cook 1–2 min., until fragrant. Transfer to a bowl using a slotted spoon and set aside.
3
Rinse eggplant well and pat dry with paper towels. To Dutch oven on medium-high, add 2 tbsp oil. Add eggplant and cook 5–7 min., until lightly browned, stirring constantly. Stir in the tomatoes, olives, capers, vinegar, sugar, crushed red pepper (if using), 2 tsp oregano, and cooked onion mixture. Cook 8–10 min., until eggplant is very soft and cooked down. Season with salt and pepper.
4
Meanwhile, preheat broiler. Pat the cod dry with paper towels and place on a foil-lined baking sheet. Drizzle cod with remaining 1 tbsp oil and season with salt and pepper. Sprinkle remaining 1 tsp oregano over cod. Broil 7–8 min., until cooked through. Serve broiled cod with eggplant caponata. For any remaining caponata, store in an airtight container in the fridge for up to 1 week.
