Baked Fish with Eggplants

Preheat the oven to 180 degrees Celsius. Rinse and dry the eggplants. Slice them into thin rounds.

Finely chop the garlic cloves.

In a frying pan, fry the eggplant slices in vegetable oil until softened and lightly browned.

Divide the fried eggplants into four equal portions. Arrange each portion in a overlapping manner: two rows in a baking dish and the rest aside for now. Season the fried eggplant strips with salt and pepper, and sprinkle minced garlic over them.

For this recipe, you can use any fish fillet (either freshwater or sea fish). In this case, cod fillet was used. Pat the fish fillet dry with a paper towel to remove excess moisture, then drizzle with lemon juice and season with salt to taste. Finely chop some herbs (dill and parsley work well here) and distribute them among the pieces of fish fillet.

Place the fillets in pairs and arrange them on a layer of eggplants. Cover the top with the remaining fried eggplants and place the dish in a preheated oven for 20 minutes.

Prepare a sauce for the fish from canned tomatoes that have already been chopped and peeled. Take sweet peppers and onions. Cut the onions and peppers into small strips.

Sauté the onions over low heat until softened. Add the peppers and stir-fry for about 3 minutes.

Then, spread the tomato paste from the jar. Mix well and taste - you may need to adjust the seasoning with salt. If desired, you can also add other favorite spices, as well as garlic.