Spiced fish with eggplant

Ingredients

• 600 g Salmon fillets
• 1 pcs Eggplant, trimmed, cut into 1.5cm cubes
• 2 tbsp Olive oil
• 2 tbsp Lemon juice, fresh
• 400 g Tomato, finely chopped
• 120 ml Parsley, fresh, chopped
• 1 tsp Cumin, ground
• 1 tsp Coriander seeds, ground
• 1 pcs Red bell peppers, diced
• 2 tsp Chili powder
• 1/4 tsp Pepper, black ground

Method

1. Place fish in a shallow bowl with 1 tablespoon lemon juice.
2. Sprinkle with chili powder and set aside.
3. Heat 1 tablespoon olive oil in a frying pan.
4. Add the eggplant and bell pepper.
5. Cook, stirring for 8 minutes.
6. Add the coriander seeds, black pepper, and cumin seeds.
7. Stir to coat and add the tomatoes.
8. Cook the tomatoes for 6-8 minutes.
9. Transfer the veggies to a bowl and set aside.
10. Wipe the frying pan.
11. Heat the remaining olive oil in the pan.
12. Add the fish and cook for 3-4 minutes per side.
13. Just before serving stir in the parsley and remaining lemon juice.
14. Divide the eggplant between plates.
15. Top with fish.