Ingredients:
2 pkg Coleson Catch Tilapia Fillets
1 Eggplant, we used Japanese, unpeeled, diced
1 Yellow Squash diced
1 Chayote, peeled, cored and sliced
1 Onion, peeled and diced
1 Green Bell Pepper, diced
2/3 c Ripe Tomato, diced
2 tbsp Garlic, chopped
1 c Portobello mushroom, sliced
1/2. Chicken Broth
Salt and pepper
Crushed red pepper flakes or hot pepper, optional
Cooking Instructions:
Sauté the onion, eggplant, bell pepper and mushroom in hot oil until soft, add the garlic, stir. Add the rest of the ingredients except the fish. Simmer until the squash is tender. You can cook the tilapia any way. An easy way is to pour the eggplant mixture over the fish in a baking dish and cover and bake for 15 minutes in a hot oven. Or you can put the fish in another sauté pan and pour the eggplant mixture over it and simmer for 5-7 minutes.
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