4 catfish fillets
Salt and pepper, to taste
4 slices eggplant, lengthwise
Olive oil
1/2 c. chopped onions
2 c. chopped canned tomatoes, with juice
2 tsp. minced garlic
1/2 tsp. basil
Sprigs of parsley
Slices of lemon

Season fillets with salt and pepper, and set aside. Brush eggplant slices (both sides) with olive oil; put in baking pan and bake in preheated 350 degree oven for 4 mintues.

Turn slices over and top with fish fillets. Brush fillets with olive oil and bake about 15 minutes.

Meanwhile, saute onions in 1 tablespoon olive oil until translucent. Add the tomatoes, garlic, basil, salt and pepper to taste and simmer. Reduce mixture to sauce consistency.

Place eggplant-fish on plate, eggplant side down. Top with sauce. Garnish with parsley sprigs and lemon slices.

Serves 4.