2 pounds eggplant, thinly sliced*
1 onion, chopped finely
4 to 6 tablespoons oil
½ pound cooked ham or bacon, chopped
1 pound white fish fillets, cut into pieces
2½ cups water
salt and pepper to taste

* Some people prefer the taste of eggplant, or find they like it better, if the pieces are soaked in salt water for 20 minutes and then drained, and then sautéed in a little oil for a few minutes before adding to the recipe.

In a flat pan with a lid, heat 2 tablespoons of the oil and gently cook the fish fillets until they are golden brown. Remove from pan and set aside. Adding more oil if necessary, cook the onion a few minutes and then add the bacon or ham. After this, replace the fish and add the water, salt and pepper. Bring to a boil and then toss in the eggplant slices. Cover the pan and turn the heat to low, simmering for 20 to 30 minutes until the eggplant is tender and the flavors have blended.

Serves 6 to 8.


country : Liberia

course : meat dish


source : The New Internationalist Food Book : Recipes from Africa, Asia and Latin America for western kitchens with country information and food facts / Troth Wells