FRIJE

Instructions

• 1.   Preheat the oven to 210 degrees Celsius (410 degrees Fahrenheit).
  Meanwhile, slice the onion and crush or finely chop the garlic.
  Remove the seeds from the red pepper and slice it.
  Cut the tomatoes and eggplants into small pieces.
  Prepare the broth for the ratatouille.
• 2.   Bring 250 ml (1 cup) of water per person to a boil in a saucepan and cook the rice covered for 12 to 15 minutes.
  Then, drain if necessary and set aside without the lid.
• 3.   Heat the olive oil in a wok or sauté pan and sauté the onion, garlic, and red pepper for 2 minutes over medium heat.
• 4.   Add the tomato and black balsamic vinegar, then continue cooking for 2 minutes.
• 5.   Add the eggplant, paprika, and half of the tomato tapenade, then continue cooking for 1 minute.
• 6.   Add the broth and simmer covered for 10 to 12 minutes, or until the eggplant becomes tender, removing the lid halfway through cooking.
• 7.   Season with salt and pepper.
• 8.   Meanwhile, season one side of the haddock fillet with salt and pepper.
  Flip it over and spread the remaining tomato tapenade on the other side.
  Bake the haddock fillet for 6 to 8 minutes.
• 9.   Serve the haddock fillet with the rice and ratatouille.

Nutritional information *