–cod (size of 3 decks of cards, one-half pound)
–pesto sauce (bottled)
–tomato (2, fresh, divided)
–basil (fresh if possible)
–salt and pepper
–garlic – herb breadcrumbs (boxed)
–eggplant (3 thick slices)
–Vidalia onion (1, small)
1 – Cut off 3 thick slices from a large tomato. Place in a covered baking dish. Season with salt, pepper, basil, garlic salt, and olive oil. Microwave on high for 3 minutes. Place the cod atop the tomatoes. Season with salt and pepper. Place 2 tablespoons of pesto sauce in a small bowl. Stir in 2 tablespoons of water. Spread the pesto atop the cod. Sprinkle lightly with garlic – herb breadcrumbs. Set aside.
2 – Chop 1 tomato and 1 onion. Place in a covered baking dish. Season the tomato and onion with salt, pepper, and olive oil. Microwave on high for 3 minutes. Cut off 3 slices of eggplant. Place in a plastic bag. Season with salt, pepper, and olive oil. Pour a small amount of garlic – herb breadcrumbs in the bag. Shake well. Place the eggplant atop the tomato and onion. Add a little more olive oil on top. Microwave on high for 3 minutes.
3 – Microwave the cod on high for 7 minutes.
4 – Serve the cod hot, with the eggplant as a side.
–cod adapted from “fine cooking” web site; eggplant original.