–cod (size of 3 decks of cards, one-half pound)

–potato (1, medium)

–onion (one-half)

–white wine (cooking wine is fine)


–salt and pepper

–olive oil

–eggplant (1 medium)

–squash (summer squash, small)

–green onions (one-half bunch)

–cayenne pepper

–toasted sesame seeds (bottled)

–garlic powder



1 – Cook the eggplant in the microwave on high for 5 minutes.  Turn over, and cook for 5 minutes more.  Let cool.  When cool, cut off the stalk and then cut lengthwise.  Rake out the flesh.  Place on a cutting board, and cut in 2 directions.  Place in mixing bowl.  Peel and dice the squash into small pieces.  Slice green onions into one-half inch pieces.  Season the eggplant mixture with garlic powder, cayenne pepper, salt, pepper, and olive oil.  Add 2 tablespoons of sesame seeds.  Stir well.  Refrigerator until time to serve.

2 – Scrub the potato.  Slice into very narrow pieces.  Place in covered baking dish with 1 inch of white wine.  Cook in microwave on high for 10 minutes.  Slice one-half onion.  After 10 minutes of cooking the potato, place the onion on top and cook for 5 minutes more.  Check to be sure that there is plenty of wine, still not absorbed by the potato.  When finished, place cod on top.  Season with salt, pepper, and olive oil.  Sprinkle breadcrumbs over the cod.  Cook for 5 minutes on high in the microwave.

3 – Serve the eggplant as an appetizer, with crackers.  Serve the cod hot.

–eggplant inspired by a web recipe; cod adapted from The New York Times 60-Minute Gourmet cookbook.


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