Eggplant Stew with Ham and Fish

Ingredients

• 2 pounds eggplant, thinly sliced
• 1 onion, chopped finely
• 4 to 6 tablespoons oil
• ½ pound cooked ham or bacon, chopped
• 1 pound white fish fillets, cut into pieces
• 2 ½ cups water
• salt and pepper to taste

Directions

1. In a flat pan with a lid, heat 2 tablespoons of the oil and gently cook the fish fillets until they are golden brown.
2. Remove from pan and set aside.
3. Adding more oil if necessary, cook the onion a few minutes and then add the bacon or ham.
4. After this, replace the fish and add the water, salt and pepper.
5. Bring to a boil and then toss in the eggplant slices.
6. Cover the pan and turn the heat to low, simmering for 20 to 30 minutes until the eggplant is tender and the flavors have blended.