Cod with spicy eggplant
Cut the garlic into slices. Cut the aubergine into 2 cm cubes and fry in a frying pan with 2 tablespoons of olive oil around brown. Fry the garlic slices. Scoop the capers, olives, balsamic vinegar and sifted tomatoes with salt and freshly ground black pepper. Let it simmer for 10-15 minutes.
Cut the cod into 8-12 equal pieces. Dab dry with kitchen paper and rub with salt, pepper and lemon juice. Sprinkle the flour on a plate and roll the pieces of fish through.
Heat 3 tablespoons of olive oil in a frying pan and fry the fish in 6-8 minutes until nicely browned and done. Turn halfway. Serve the fish with the aubergine next to it. Tasty with tagliatelle.
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