Fish with Spicy Salsa

Combine the Spicy Salsa ingredients except basil in a bowl. Set aside for 20 minutes to sweat so juices seep and the tomatoes soften.

Season eggplant and fish generously with salt and pepper. Then dust fish with flour, shaking off excess.

Heat 1/2 tbsp oil in a non stick skillet over high heat. Add the eggplant and cook each side until charred and softened - about 2 minutes first side, 1 1/2 minutes second side. Remove onto a plate.