Sole with Caponata

By JenHall

This was very good. We used tilapia instead of sole, don't care for sole. I also had leftover caponata so I used it on top of chicken the next day for lunch & it was yummy :)

Ingredients

• 4 4-ounce fresh or frozen skinless sole fillets
• 1 14-1/2-ounce can Italian-style stewed tomatoes, undrained
• 2 tablespoons olive oil
• 2 cups chopped, peeled eggplant
• 1 small yellow, green, or red sweet pepper, coarsely chopped
• 1/4 cup bottled picante sauce
• 1/2 teaspoon bottled minced garlic (1 clove)
• 1 tablespoon balsamic vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• Lemon wedges (optional)

Preparation

Step 1

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels.

2. For caponata: Cut up any large tomato pieces; set aside. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add eggplant; cook about 3 minutes or until golden brown, stirring occasionally. Stir in undrained tomatoes, sweet pepper, picante sauce, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 4 to 5 minutes or until slightly thickened. Stir in balsamic vinegar. Remove from skillet; set aside.

3. Wipe out skillet with paper towels. Sprinkle fish with the salt and pepper. In the same skillet, heat the remaining 1 tablespoon oil over medium heat. Add fish; cook for 4 to 6 minutes or until fish flakes easily when tested with a fork. Serve caponata with fish. If desired, garnish with lemon wedges. Makes 4 servings.

Nutrition Facts
Servings Per Recipe 4 servingsCalories 225, Total Fat (g) 9, Saturated Fat (g) 1, Cholesterol (mg) 49, Sodium (mg) 481, Carbohydrate (g) 13, Fiber (g) 3, Protein (g) 22, Percent Daily Values are based on a 2,000 calorie diet