Name: Tilapia Fillets in a Caponata-Style Sauce
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 spray(s) cooking spray; 1 small uncooked red onion(s) chopped; 1 small eggplant(s) peeled and diced; 1 Tbsp capers drained and chopped; 1 tsp minced garlic; 14 oz no salt added diced tomatoes; 1 tsp dried oregano; 1 tsp dried basil; 0.25 tsp table salt; 24 oz uncooked tilapia fillet(s) (four, 6 oz filets)

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Ingredients

cooking spray

1 spray(s)

uncooked red onion(s)

1 small, chopped

eggplant(s)

1 small, peeled and diced

capers

1 Tbsp, drained and chopped

minced garlic

1 tsp

no salt added diced tomatoes

14 oz

dried oregano

1 tsp

dried basil

1 tsp

table salt

¼ tsp

uncooked tilapia fillet(s)

24 oz, (four, 6 oz filets)

Instructions

1. Spray a large sauté pan or a high-sided skillet with cooking spray. Set over medium heat, add onion, and cook, stirring often, for 3 minutes, or until softened.
2. Add eggplant and continue cooking, stirring often, for 4 minutes, or until eggplant softens at edges. Stir in capers and garlic; cook for a few seconds, until fragrant.
3. Stir in tomatoes, oregano, basil and salt. Bring to a full simmer. Cover, reduce heat to low, and simmer slowly for 20 minutes, until slightly reduced.
4. Slip fillets into the sauce. Cover and continue cooking until fish is firm and opaque, about 10 minutes. Serve in bowls.
Serving size: 1 fillet and 1 cup sauce with vegetables.

Notes

Surprisingly easy for a dish so complex, this hearty meal would be welcome on one of those few chilly nights left in April. It calls to spring with its light, bright flavors yet still offers comfort fare with little fuss. Serve with mashed potatoes or cooked, whole wheat pasta, if desired.

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