Eggplant, fresh, 4 eggplant, peeled (yield from 1-1/4 Flounder (fish), 3 fillet Onions, raw, 1 cup, chopped Soup, bouillon cubes and granules, low sodium, dry, 1 teaspoon Salt, 1 dash Red Ripe Tomatoes, 1 cup cherry tomatoes Olive Oil, 2 tbsp Basil, 2 tbsp plantain, 2 half slices per serving
Roast egg plants on the grill, cool down and carefully peel off the outer thin layer. Crush roasted egg plants by pounding with a mortar in a bowl. Saute onions and garlic in olive oil at medium heat until onions are tender. Add fish to the mix and let brown. Add basil, salt and bouillon cube to taste. Add chopped tomatoes and cook over medium heat for 6 minutes, stirring occasionally. Add the egg plant and cook gently for 5 minutes. Stir in salt and pepper. Serve hot over boiled plantain.