I have some Portuguese friends who informed me of this recipe. They state this is the way codfish is normally prepared in Portugal. As a Puerto Rican, I am a fan of codfish. Also, the icing on the cake is that it calls for eggplant, another of our favorite foods. The recipe is easy, nutritious, and delicious. Who could ask for more?

I’m told that this dish is usually served with rice. If not rice, then baked or steamed potatoes will do.

1/4 cup olive oil
1 medium eggplant, peeled and sliced into rounds about 1/4-inch thick
3 onions, peeled and sliced into rings
2-3 pounds codfish fillets
Salt and freshly ground black pepper to taste
1/4 teaspoon paprika
4 tomatoes,sliced into rings
3 cloves garlic, peeled and finely minced
1/2 cup dry white wine
2 tablespoons butter 

1.  Preheat oven to 400 degrees F.
2. In a large skillet or frying pan, heat the oil and cook the eggplant slices and onions until the eggplant begins to brown and onions are clear and translucent. If you don’t have a large frying pan, you can cook the onions and eggplant separately and get the same results (depending upon the amount of vegetable used, you may need more oil).
3. In a baking dish (I prefer cast iron), spread the eggplant, and then layer the onions rings over the eggplant.
3. Rub the fish fillets with salt, pepper, and paprika. Place the fish over the onion rings. Cover with the tomatoes and garlic. Pour the wine and lemon juice over fish and vegetables. Top with butter.
4. Bake for 1/2 hour or until the fish is tender.
    Yield: 4-6 servings.