Serves: 4
Total Calories: 405

EGGPLANT AND OLIVE SAUCE
1/2 pound small Italian eggplant peeled and cut into 1/2 inch cubes
1/2 cup extra virgin olive oil divided
8 cloves garlic minced
1 medium red bell pepper thinly sliced
2 tablespoons chopped fresh basil
2 anchovy fillets in oil, drained and finely chopped
2 tablespoons small capers rinsed and drained
16 to 20 kalamata olives pitted and sliced
2 to 3 tablespoons chopped Italian parsley
1 (14-ounce) can Italian plum tomato with juice
3/4 cup water
salt and pepper to taste
TILAPIA
4 (6 to 8 ounce) tilapia fillets, about 1 1/2 inches thick
2 to 3 tablespoons unsalted butter
1/2 cup fish broth
1 lemon juiced
1/2 teaspoon paprika
fresh basil leaves to garnish

Preheat the oven to 450 degrees.

Toss the eggplant cubes in 1?4 cup oil. Place in one layer in a baking dish and roast for 14–16 minutes, turning once. Remove from oven and set aside.

In a large, heavy, nonstick skillet, heat remaining oil over low heat. Sauté the garlic until golden brown, about 2–3 minutes. Stir in the bell pepper, basil, anchovies, capers, olives, parsley, and eggplant. Sauté for an additional 2–3 minutes. Add the tomatoes with juice and water and bring to a boil. Cover, reduce heat to low, and simmer until all ingredients are incorporated and flavors blended, about 12–15 minutes. Season to taste with salt and pepper and keep warm over low heat.

Place the fish in a baking dish and dot with butter. Pour the broth and lemon juice over top and sprinkle with paprika. Bake for 16–18 minutes. Spoon two-thirds of the sauce onto a decorative serving platter, place fish on top and spoon remaining sauce over the fi sh. Garnish with the basil and serve immediately with hot Italian bread.

Nutritional Facts:

Serves: 4
Total Calories: 405
Calories from Fat: 328

More Recipes from the Taste of Broadway Cookbook:
Crabcakes with Chipotle Remoulade Sauce
Caviar Crusted Sturgeon
Camarao con Coco
Tilapia with Crabmeat Dressing
Seared Sea Scallops on Spinach Beds
Mustard Crusted Salmon with Mustard Beurre Blanc
Shrimp Enchilada
Salmao a Brazileira
Trout Amadine
Black Sea Bass with Potatoes, Asparagus, and Citrus Dressing
Crevettes Provencales
Chilean Tilapia with Eggplant and Olive Sauce
Grilled Atlantic Salmon
Zuppa Di Pesce Adriatica
Moules Mariniere