Flounder With Ratatouille

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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 in large skillet, heat the oil over medium-high heat until rippling.
• 3 add the eggplant and cook, stirring occasionally, until softened and lightly browned about 20 minutes.
• 4 meanwhile, pat dry the flounder fillets and season both sides with paprika and 1/2 teaspoon each of salt and pepper.
• 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 stir the tomatoes into the eggplant and cook until just heated through. season with thyme and 1/2 teaspoon pepper. spoon over the flounder.