Seabass in Tomato-Basil Sauce

Ingredient:

1 tablespoon olive oil
1 onion, sliced
1 small aubergine, chopped
1/2 teaspoon ground paprika
2 garlic cloves, crushed
400 grams can chopped tomatoes
1 teaspoon dark
8 large basil leaves, plus a few extra for sprinkling
4 pieces of skinless seabass fillets

How to cook:

Heat the olive oil in a frying pan. Add the onion and aubergine. After about 4 minutes the vegetables will start to turn golden but won’t be soft yet, so cover with a lid and let the vegetables steam-fry in their own juices for 6 minutes. 

But here i have to give you a tip about the aubergine. Before you put the aubergine in the pan, you have to chop and let them inside salted water for 7-8 minutes. The bitter taste will leave. Whatever you cook something with aubergine, you have to follow this way. 

Stir in the paprika, garlic, tomatoes and sugar with 1⁄2 teaspoon salt and cook for another 8-10 minutes, stirring, until onion and aubergine are tender.

Scatter in the basil leaves then nestle the fish in the sauce, cover the pan and cook for 8 minutes until the fish flakes when tested with a knife and the flesh is firm but still moist. Tear over the rest of the basil and serve with a salad. Kali oreksi!