6 Tbsp olive oil
5 cloves garlic, chopped
1 pint cherry tomatoes, halved (or 1lb tomatoes)
Salt & pepper
1 eggplant (1lb), trimmed and cut into 12 round slices (about 1/2” thick)
3/4 lb skinless cod fillet, cut into 1” cubes
1/3 cup shredded fresh basil
1) Preheat the broiler. In a skillet, heat 3 Tbsp olive oil over medium heat. Add the garlic and cook until golden, about 2 minutes; using a slotted spoon, transfer to a small bowl. Add the tomatoes to the pan; season with salt and pepper. Cook, undisturbed, until tender on one side, about 5 minutes. Stir and continue to cook, stirring occasionally, for about 5 minutes.
2) Line a baking sheet with foil; transfer the eggplant to the baking sheet in a single layer. Brush the eggplant on both sides with the remaining 3 Tbsp olive oil; season witht salt and pepper. Broil, turning once, until tender and browned, about 8 minutes.
3) On the baking sheet, divide the eggplant into 4 portions. Spoon the tomatoes on top and cover with the cod. Broil until the fish is just cooked through, about 5 minutes. Using a wide spatula, transfer to plates. Top with the basil and garlic.
From Everyday with Rachel Ray