Note: This dinner can be prepared ahead and refrigerated.
–eggplant (medium, fresh)
–tomato (large, 2 slices, chopped)
–red bell pepper (large, 2 slices, chopped)
–red onion (one-half, divided, large)
–cod (size of 3 decks of cards, one-half pound)
–white wine (cooking wine is fine)
–salt and pepper
–green olives (or black olives, your taste)
–mushrooms (baby bellas, sliced, 1 handful)
–bibb lettuce (2 leaves)
–tarragon (fresh if possible)
–parsley (fresh if possible)
1 – Wash and then pierce an eggplant all around. Place on a plate and microwave for 4 minutes; then turn over and microwave for 5 minutes more. Let cool (refrigerator is OK). When eggplant is cool, slice lengthwise on a cutting board, and remove the pulp. Then cut two ways. Set aside. Dice 2 slices of a tomato, 2 slices of a red bell pepper, and one-fourth of a red onion. Place in a food processor and pulse until smooth. Place in a mixing bowl. Add the eggplant. Season with garlic salt, pepper, and olive oil. Stir well. Refrigerator until time for dinner.
2 – Place cod in a covered baking dish with a little white wine. Season with salt, pepper, and olive oil. Microwave on high for 6 minutes. Drain almost all the wine. Then break apart the cod into bite-sized pieces. Set aside.
3 – Cut about 12 green olives (or black) into two pieces. Add to a mixing bowl. Slice the mushrooms into bite-sized pieces, and add to the bowl as well. Season with tarragon, parsley, salt, and pepper. Stir well. Then fold the cod into the vegetables. Add 1 tablespoon of mayonnaise and gently stir.
4 – Serve the eggplant dip as an appetizer. Serve the cod on bibb lettuce leaves.
–cod adapted from The Elegant but Easy Cookbook; eggplant adapted from food.com web site (Ina Garten, chef).