Fish Fillets & Caponata-Style Vegetables

Cod topped with a chunky sauce of summer vegetables - eggplant, sweet
peppers, and tomatoes, seasoned with a little oregano, makes a
perfect warm weather dinner entree.

Makes 4 Servings

Ingredients

12 ounces fresh or frozen fish fillets, such as cod, haddock,
or orange roughy (my favorite)
Non-stick cooking spray
1/2 of a small eggplant, peeled and chopped (about 1 1/2 cups)
1 small red or green sweet pepper, chopped (1/2 cup)
1 small onion, chopped (1/3 cup)
1 clove garlic, minced
1 small tomato, chopped
1/4 cup water
1/2 teaspoon dried oregano or basil, crushed
2 tablespoons nonfat Italian salad dressing
4 1/2" thick slices French bread, toasted
Basil leaves, optional

Thaw fish, if frozen.  Cut into serving-size pieces (3 oz).  Spray a large skillet
with non-stick cooking spray.  Preheat over medium heat.  Add eggplant, sweet
pepper, onion and garlic.  Cook and stir for 4 minutes.  Add tomato, water,
oregano and basil.  Cover and cook for 1 to 2 minutes more or till vegetables
are tender.  Remove from heat.  Stir in 1 tablespoon of the salad dressing.
 Set aside.  Meanwhile, measure the thickness of the fish.  Spray the unheated
rack of a broiler pan with non-stick spray coating.  Place fish on rack.  Broil
4" from the heat till fish flakes easily with a fork (Allow 4 to 6 minutes per
1/2" thickness of fish.)  To assemble, drizzle bread slices with remaining
1 tablespoon salad dressing.  Place one fish portion on each slice of bread.
 Spoon eggplant mixture over fish portions.  Garnish with basil leaves, if desired.

POINTS:  4

PER SERVING: 204 Calories, 18 g Protein, 3 g Fat, 27 g Carbohydrate,
351 mg Sodium, 32 mg Cholesterol, 4 g Dietary Fiber