This has become one of my new go-to recipes - especially since you can prep the sauce ahead of time, freeze it, and take it out when you want to enjoy!

I usually enjoy this sauce with cod, but you could swap for another fish, or could even enjoy with chicken or another protein. Let me know if the comments how you like it!

I N G R E D I E N T S

• 1 medium eggplant, peeled and diced (about 12-16 oz.)

• 2 tbsp. olive oil

• 12 oz. cherry tomatoes, cut in half

• 4 garlic cloves, minced

• salt and pepper

• a pinch of red pepper flakes

• 2 tablespoons fresh chopped basil

• 2-4 pieces of cod (or fish of choice)

I N S T R U C T I O N S

1. Place the diced eggplant on a hot skillet (no oil) and pan fry it until nicely charred and cooked through.

2. To the same skillet, add olive oil and tomatoes. Cook until the tomatoes are soft and start to fall apart, about 10 minutes.

3. Add the garlic, salt, pepper, and red pepper flakes to the tomato mixture. Stir, and cook for about 3-4 minutes, breaking the tomatoes in the process.

4. Add the basil to the pan. Stir, and cook until everything is warmed through.

5. Put the sauce in an oven safe dish, add the fish on top, drizzle the filet with olive oil, season it with salt, pepper, and red pepper flakes if you like a little kick.

6. Bake at 400 for 15-20 minutes. Until the fish is opaque and flaked.

Enjoy! My favorite part is the sizzle when it comes out of the oven! Make the sauce ahead and freeze, and take out the night before or morning of the day you want you eat to it. Dinner on the table in just a few minutes!

If you try this recipe, let us know! Leave a comment and don’t forget to tag a photo using #feedyoursister on Instagram. Cheers, friends!