Fish With Eggplant Caponata Sauce

For Eggplant Caponata Sauce

• 1 large eggplant cubed
• 8 oz cherry tomatoes
• 3 tablespoons olive oil plus more
• 1 larg yellow onion chopped
• 2 cloves garlic
• 1 red pepper chopped
• 1/2 teaspoon red pepper flakes optional
• 15 oz pureed Italian tomatoes (1 can)
• 1/2 cup black olives sliced in half
• 2 tablespoons capers drained
• 3 tablespoons balsamic vinegar
• 1 tablespoon tomato paste
• 1 -2 Tablespoons granulated sugar
• salt and pepper to taste
• parsley chopped, to taste

For Fish

• 4 White fish fillets your favorite kind
• lemon juice
• salt + pepper
• 2 teaspoons olive oil