The blending of eggplant (often called garden eggs) and fish creates a unique taste treat from Ghana. The extra taste addition comes from shrimp. Because the eggplant is salted to remove excess moisture, go easy on any additional salt when cooking this dish.
- 2 pounds sole or flounder filets
- 2 teaspoons comercial poultry seasoning
- 1 1/2 pound eggplant, peeled, and cut into 1 inch cubes
- * Salt
- 3 to 4 tablespoons olive oil
- 1 medium green bell pepper, chopped
- 1 cup chopped onion
- 1 1/2 cups peeled, coarsly cubed tomatoes
- 2 teaspoons chile caribe or red chile flakes
- 1/4 teaspoon freshly ground white pepper
- 1 cup water
- 1/2 pound shrimp (any size), shelled and deveined
Wash the fish under cold, running water and then pat them dry with paper towels.
Sprinkle the fillets with the poultry seasoning and set the fillets aside.
Place the cubed eggplant in a sieve and sprinkle liberally with salt. Allow the eggplant to sit in the sink for 30 minutes. Then, under cold, running water, rinse off the salt, and place the cubes in several layers of paper towels or a linen kitchen towel and gently squeeze out any moisture.
Heat oil in a large, heavy skillet and add the eggplant and saute for 1 minute; add the bell pepper and onion and saute for 1 minute longer. Add the tomatoes and continue sauteeing until the onions are very wilted.
Preheat the oven to 350 degrees F.
Stir in the dried chile and pepper. Reduce the heat to a simmer, cover, and simmer for 4 minutes. Remove the skillet from the heat, allow it to cool slightly, then add the sauteed mixture to a food processor and puree.
Pour the pureed mixture into a large, heavy casserole; layer the fish fillets over the mixture and place the shrimp on top of the fillets. Gently add the water, cover and bake for 25 to 35 minutes.