Fish and eggplant sauce

Directions

1. Heat the oil in a casserole dish.

2. Add the fish and onions, and fry until well browned all over.

3. At this point add the aubergine and bell pepper slices.

4. season to taste with salt and black pepper then pour over 2l water.

5. Bring the mixture to a boil, reduce to low simmer, cover and cook gently for 60 minutes.

6. Remove the fish an set aside to keep warm.

7. Strain the stock and set aside.

8. Mash the vegetables in the casserole and add enough of the reserved stock to make a sauce.

9. Pour into a bowl and set aside. Pour the remaining stock into the casserole, add the rice, bring to a simmer, cover and cook for bout 20 minutes, or until the rice is tender.

10. Serve the fish on a bed of the rice and accompany with the aubergine sauce.

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