Mullet On a Vegetable Caponata

Wash the vegetables. Slice the shallots and tomatoes into 4 wedges. Halve the peppers and remove the stem, seeds and the white spongy interior (so the peppers will be easier to digest).

Chop the eggplant and peppers into cubes of about 3 cm. Coat the chopped eggplant with rock salt and let sit for about an hour in a colander. In the meantime, heat up a spoonful of olive oil and sauté the shallot, pepper and tomato.

Cook for 10 minutes on medium heat. When finished, set aside. Put the pan back on the stove with another spoonful of oil. When hot, add the rinsed and dried eggplant. Cook until the cubes are golden.

Combine the mixture with the other vegetables, add a spoonful of vinegar and add salt if necessary.

Finely chop the herbs.

Wash, scale and gut the mullet. Filet them and dry well. Grease the skillet again and sauté the mullet fillets on high heat for a few seconds on each side. Divide the mixture of vegetables into jars and place the mullet fillets on top. Add salt, pepper and a dash of olive oil.

Close the jars and place in the dishwasher with the dishes. Start the Quick Wash. Once ready, the mullet may be eaten immediately stored in the refrigerator for later use.