Fried fish with sweet and sour caponata

Ingredients:

• 3 tbsp + 2 tsp olive oil
• 1 eggplant (about 450 g), cut into 2 cm cubes.
• 4 stalks celery, thinly sliced
• 1 small red onion, finely diced
• 1 can (400 g) of canned chopped tomatoes without salt
• 3 tbsp capers, rinsed
• 1/4 cup + 1 tsp red wine vinegar
• 4 teaspoons of honey
• 4 skinless hake or cod fillets (approximately 170 g each)
• 1 cup tightly packed fresh parsley, large leaves torn
• Half a baguette, sliced ​​and toasted

Preparation:

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until golden brown and almost tender, 6-8 minutes. Transfer the eggplant to a large plate.
2. Add another 1 tablespoon of olive oil to the skillet. Add the celery and red onion, season with salt and pepper; cook until crisp-tender, 6 to 8 minutes. Add the tomatoes, capers, 1/4 cup vinegar, honey, and 3/4 cup water.
3. Return the eggplant, season with salt and pepper, and cook until the vegetables are tender and the sauce has thickened, 10 to 12 minutes.
4. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Pat the fish dry, season with salt and pepper, and add to the skillet. Cook, without moving, until golden brown on the bottom, 4-5 minutes.
5. Turn the fish over and cook until firm and opaque, another 2 to 3 minutes.
6. In a small bowl, combine the parsley with the remaining 2 teaspoons olive oil and 1 teaspoon vinegar; season with salt and pepper.
7. Divide the caponata among shallow plates and top with the fish fillets. Sprinkle with parsley and serve with baguette slices.