2 (16 oz.) pkgs. frozen cod or other fillets
2/3 c. salad oil
3 garlic cloves, slivered
1 med. eggplant, cut up
3 med. onions, cut up
2 green peppers, cut up
1/4 tsp. pepper
3/4 c. water
Salt
1 egg
2 1/2 c. bread crumbs
2 tbsp. dill weed
3 med. tomatoes, cut into wedges

Partially thaw fish (about 1/2 hour). In 1/3 cup hot salad oil, cook garlic until golden, discard. Add eggplant and onions, cook until browned, stir frequently (5 minutes). Stir in green peppers, pepper water and 1 1/2 teaspoon salt. Cover and cook 5 minutes longer, stir occasionally. Remove cover and continue to cook until water has evaporated. Remove vegetables from skillet. Meanwhile, bread fish; cut package cod into pieces (4 x 4 inch) dip into beaten egg and coat with bread crumbs mixed with dill. In same skillet in remaining oil, cook fish 10 minutes or until flakes with fork (turn once). Remove fish, return vegetables. Add tomatoes and heat through. Serve vegetables arranged around fish. Serves 6 to 8.