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(6 servings)

3 Tbsp butter
1 cup chopped onions
2 garlic cloves, minced
1 green pepper, cored, seeded and chopped
1/4 tsp thyme
1 bay leaf
2 cups canned Italian plum tomatoes
Salt and freshly ground pepper to taste
1 large eggplant
1/4 cup olive oil
1-1/2 pounds salt cod, poached (recipe posted above)
1 cup rice, cooked
1/2 tsp cumin seed, crushed, or 1/4 tsp ground cumin
3 Tbsp capers


Melt 2 Tbsp butter and cook onions, garlic, green pepper, thyme and bay leaf until vegetables are tender. Add tomatoes and simmer for 30 minutes, or until mixture has thickened somewhat. Season with salt and pepper.

Preheat oven to 400 F.

Peel eggplant and cut into 1/2-inch slices. Place slices on greased baking sheet and brush with oil. Bake for about 12 minutes, until tender, turning once. Brush with more oil if necessary.

When eggplant is tender, line bottom of a baking dish with the slices. Cover with poached salt cod.

Combine cooked rice with cumin seed and capers. Spoon it over the fish. Add tomato sauce and dot with remaining butter.

Cover and bake for 10 minutes. Uncover and continue to bake for 10 to 15 minutes longer. Serve from baking dish.

NOTE: Fresh cod fillets may be substituted for the salt cod. Simmer in water for 5 minutes, then proceed with the recipe.