Fish & Eggplant (aubergine) Casserole

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons brown sugar
• 2 tablespoons cornstarch
• 4 tablespoons vinegar
• 3 tablespoons soy sauce
• 1 cup water
• 500 g japanese eggplants
• 1 green pepper (i use cubanelles)
• 2 jalapeno peppers (optional)
• 4 stalks celery
• 4 green onions
• 1 tablespoon toasted sesame oil
• 1 tablespoon vegetable oil
• 400 g mild boneless fish
• 1 tablespoon minced ginger

Recipe

• 1 preheat the oven to 400°f.
• 2 mix the brown sugar, cornstarch, vinegar, soy sauce and water, and set aside.
• 3 cut the eggplants into 1" dice and the remaining vegetables into slightly smaller dice.
• 4 saute the eggplant in a mixture of half each of the two oils until soft.
• 5 place them in a lasagne pan with the fish, cut in chunks, and the ginger.
• 6 saute the remaining vegetables in the remaining oils until soft, and add them to the casserole.
• 7 mix the sauce up well and pour it over.
• 8 bake for 20 minutes.