Flounder With Ratatouille

Ingredients

• salt
• 1 eggplant, cut into 1/2-inch cubes
• 3 tablespoons extra-virgin olive oil
• 1 lb flounder fillets
• 1 teaspoon sweet paprika
• pepper
• 2 teaspoons butter
• 2 tomatoes, chopped and seeded
• 1 teaspoon dried thyme

Directions

1. 1

   In a colander set in the sink, sprinkle 2 teaspoons salt on the eggplant an dlet drain for 15 minutes. Rinse the eggplant and squeeze dry with your hands.

2. 2

   In large skillet, heat the oil over medium-high heat until rippling.

3. 3

   Add the eggplant and cook, stirring occasionally, until softened and lightly browned about 20 minutes.

4. 4

   Meanwhile, pat dry the flounder fillets and season both sides with paprika and 1/2 teaspoon each of salt and pepper.

5. 5

   In a large nonstick skillet, melt the butter over medium-high heat. Add the flounder in single layer, cook for 4 minutes, then flip carefully and continue cooking until lightly golden about 4 minutes more. Divide among 4 dinner plates.

6. 6

   Stir the tomatoes into the eggplant and cook until just heated through. Season with thyme and 1/2 teaspoon pepper. Spoon over the flounder.