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French   -   Gigot De Mer   adapted from Pedaling Through Provence by Sarah Leah Chase

  • 2 Medium Eggplant -- Cubed
  • 2 Tablespoons Salt
  • 6 Large Tuna Steak -- Or Swordfish Steaks
  • 4 Cloves Garlic -- Finely Chopped
  • 2 Tablespoons Lemon Zest
  • 1/4 Cup Olive Oil
  • 2 Large Onion -- Thinly Sliced
  • 3 Medium Zucchini -- Diced
  • 1 Medium Red Bell Pepper -- Finely Chopped
  • 1 Medium Yellow Bell Pepper -- Finely Chopped
  • 1 Tablespoon Herbs De Provence
  • 28 Ounces Tomatoes -- Diced
  • 1 1/4 Cups Red Wine
  • 2 Tablespoons Capers -- Optional
Directions Toss eggplant with salt and let stand in colander for 30 minutes. Make several slits in fish steaks and insert the garlic. Preheat oven to 350 degrees. Heat oil in large dutch oven. Saute onions until very soft about 15 minutes. Wring as much water out of the eggplant. Add to pot along with zucchini and peppers. Season with Herbes and continue to saute for 15 minutes. Add tomatoes, wine and lemon zest. Stir and cook for 5 minutes. Immerse steaks in the vegetables. Cover and transfer to the center of the oven. Bake for 45 minutes or until fish is cooked through the center. Let stand for 10 minutes and serve fish topped with sauce.
Serves 6
Time to Make 0:00

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