1 1/2 lbs sea bass

2 medium or one large eggplant, cubed with skin

1 large can italian tomatoes, drained with liquid reserved

fresh basil

fresh oregano

salt

pepper

olive oil

3 garlic cloves, cut into slivers

red pepper

Cover cubed eggplant with salt and place in colander. Put a plate on top and place two heavy cans on top for weight. Drain for 1 ½ hours.

Sprinkle salt and pepper on sea bass. Sear in olive oil until lightly browned on both sides. Reserve oil.

Saute garlic in pan used for fish. Add tomatoes, salt, red pepper, basil, oregano. Add enough liquid to make loose. Simmer until slightly thickened.

In another pan, cook eggplant in olive oil until well browned.

Lightly oil a shallow baking dish. Place eggplant in dish. Cover with sauce. Embed fish in the top. Bake in a 375 ° oven for 20 minutes.