Cod with eggplant
Required:
Eggplant - 1
salt
freshly ground black pepper - to taste
cod fillet - 800g
sausage - 150g
olive oil - 4 tbsp
onion - 1 pc.
garlic (sliced) - 2 cloves
red bell pepper (without skin and seeds) - 1 pc.
Tomato - 2 pcs.
dry white wine - 1 / 2 cup
parsley - to taste.
Preparation:
Place eggplant (diced) in a colander, sprinkle with salt and leave for 30 minutes. Rinse and dry with a cloth. Cut each piece of cod in the horizontal, but not until the end. Open the pieces, like a book. Sausage clear from the shell and cut into thin circles. Put a quarter of sausage circles on one "page" and cover it with another "page". Heat the oil in a fire-proof saucepan, add fish and cook until podrumyanivaniya. Using a shovel, Put the fish from pan and set aside.
Place the onions in a saucepan and simmer on low heat for 7 minutes until tender, stirring from time to time. Slice the peppers and tomatoes. Put the garlic, eggplant and bell peppers. Continue to put out for 4 minutes, then add the tomatoes, wine, and simmer for 20 minutes, until vegetables are tender. Season with salt and pepper, tomatoes and put the fish back into the saucepan. Cook another 10 minutes. Sprinkle with parsley.
Required:
Eggplant - 1
salt
freshly ground black pepper - to taste
cod fillet - 800g
sausage - 150g
olive oil - 4 tbsp
onion - 1 pc.
garlic (sliced) - 2 cloves
red bell pepper (without skin and seeds) - 1 pc.
Tomato - 2 pcs.
dry white wine - 1 / 2 cup
parsley - to taste.
Preparation:
Place eggplant (diced) in a colander, sprinkle with salt and leave for 30 minutes. Rinse and dry with a cloth. Cut each piece of cod in the horizontal, but not until the end. Open the pieces, like a book. Sausage clear from the shell and cut into thin circles. Put a quarter of sausage circles on one "page" and cover it with another "page". Heat the oil in a fire-proof saucepan, add fish and cook until podrumyanivaniya. Using a shovel, Put the fish from pan and set aside.
Place the onions in a saucepan and simmer on low heat for 7 minutes until tender, stirring from time to time. Slice the peppers and tomatoes. Put the garlic, eggplant and bell peppers. Continue to put out for 4 minutes, then add the tomatoes, wine, and simmer for 20 minutes, until vegetables are tender. Season with salt and pepper, tomatoes and put the fish back into the saucepan. Cook another 10 minutes. Sprinkle with parsley.
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