2 large eggplants, sliced 2cm thick
800 grams fish fillets
sea salt and ground pepper
1 tablespoon balsamic vinegar
1 tablespoon white wine vinegar
1 teaspoon caster sugar
2 cloves garlic, crushed
¼ cup olive oil
¼ cup raisins
400-gram tin cannellini beans, drained and rinsed
8 large pitted green olives, sliced
handful parsley, roughly chopped
lime wedges, to serve
Dressing: Whisk both vinegars, sugar, garlic and oil together in a medium bowl and season well. Add the raisins and set aside.
Brush the eggplant with oil and season. Cook in a medium-hot sauté pan or on a barbecue flat plate until tender. Set aside as they are cooked.
Wipe out the pan and heat a little extra oil. Season the fish and cook until golden.
To serve: Add the cannellini beans and olives to the dressing. Divide the eggplant between plates and spoon over some of the dressing and parsley. Top with the fish, the remaining dressing, parsley and lime wedges, if desired. Serves 4.