–2 flounder filets (thawed from frozen)
–tomato (1, medium, fresh, chopped)
–red bell pepper (one-half, medium, chopped)
–white wine (cooking wine is fine)
–garlic powder (bottled)
–rosemary (fresh if possible)
–bay leaves (2, bottled)
–parsley (fresh if possible)
–mint (fresh if possible)
–oregano (fresh if possible)
–basil (fresh if possible)
–salt and pepper
–eggplant (1, medium, fresh)
–Vidalia onion (1, small, chopped fine)
–red wine (cooking wine is fine)
–spinach & kale mix (packaged, fresh)
1 – Wash and pierce the eggplant all around with a fork. Cook the eggplant in advance, microwaving for 5 minutes on one side, then turning and microwaving for 5 minutes more. Cool on the kitchen counter or in the refrigerator. When cool, cut off the stalk, and then slice the eggplant lengthwise, raking out the pulp. Cut the pulp two ways, horizontally and vertically. Place in a mixing bowl. Peel and chop 1 small Vidalia onion into very fine pieces. Add to the bowl Season with salt, pepper, basil, red wine, and olive oil. Stir well. Keep refrigerated until time for dinner.
2 – Wash and chop the tomato and red bell pepper. Place in a covered baking dish with a little white wine. Season with salt, pepper, and olive oil. Microwave on high for 3 minutes. Place the flounder on top of the tomato and pepper. Season with garlic powder, rosemary, bay leaves, parsley, mint, oregano, basil, salt, pepper, and olive oil. Set aside.
3 – Place one-half package of spinach and kale mix in a covered baking dish. Season with salt, pepper, garlic powder, and olive oil. Microwave on high for 5 minutes.
4 – Microwave the flounder for 6 minutes.
5 – Serve the eggplant spread with crackers as an appetizer. Then serve the flounder hot, with the spinach-kale as a side.
–flounder adapted from Ed Giobbi’s Italian Family Cooking; eggplant spread from Real Simple; spinach-kale original.