1 lg. onion, sliced
1 eggplant, peeled and sliced
1 can okra
1 sm. tin tomato puree
1 lb. fish
1 tsp. salt
Hot peppers (to taste)
Peanut oil

If fish is fresh, fry in oil. Remove from pan and fry onions, then eggplant. Put the fish, onions and eggplant together in skillet and add okra and puree. Add seasoning and simmer until well done. Use as a sauce over plain boiled brown rice.