canela's kitchen

Red Snapper & Eggplant with Red Pepper Sauce

1 hour

Ingredients

• 2 tablespoons of olive oil

• 4 large red bell peppers, sliced thin

• 1 1/2 teaspoon garlic, minced

• 4 teaspoon lemon or orange juice, to taste

• cayenne pepper, to taste

• fresh basil, approximately 4-6 leaves, sliced

• 1 small – medium size eggplant, sliced into 1/4″ rounds

• jasmine rice, cooked

Directions

For sauce:

In a large, heavy saucepan, heat oil on high heat, adding peppers and garlic. Cook until peppers are tender, approximately 10 minutes. Transfer to a blender with lemon (or orange juice,) and blend until smooth. Add salt and pepper to taste.

For fish:

Preheat broiler & brush a baking pan with oil. Cut eggplant into 1/4 ” rounds. Rinse fish and pat dry with paper towels. Season with salt & pepper, then place fish skin side down, (if using fillets.) Sprinkle each fillet with sliced basil. Add eggplant to top of fish, shingling each piece on top of one another. Brush lightly with olive oil. Broil until fillets are cooked thoroughly and eggplant is golden brown. Serve on top of sauce with additional basil as garnish.

Serve with Jasmine rice.