Title: Catfish aubergine
 Categories: None
      Yield: 1 Servings
 
      4    Catfish fillets
           Salt and pepper; to taste
      4 sl Eggplant; lengthwise
           Olive oil
    1/2 c  Chopped onions
      2 c  Chopped canned tomatoes;
           -with juice
      2 ts Minced garlic
    1/2 ts Basil
           Sprigs of parsley
        sl Lemon
 
  1) Season fillets with salt and pepper, and set aside. Brush eggplant
  slices (both sides) with olive oil; put in baking pan and bake in
  preheated
      350    degree oven for 4 minutes.
  
  2) Turn slices over and top with fish fillets. Brush fillets with
  olive oil and bake about 15 minutes. Meanwhile, saute onions in 1
  tablespoon olive oil until translucent.
  
  3) Add the tomatoes, garlic, basil, salt and pepper to taste and
  simmer. Reduce mixture to sauce consistency. Place eggplant-fish on
  plate, eggplant side down. Top with sauce.
  
  4) Garnish with parsley sprigs and lemon slices. Serves 4.
  Meyersville, NJ