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1
Cut the eggplant into a small dice.
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2
Place in a bowl and toss with 1 tablespoon salt.
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3
After 30 minutes, rinse, drain and spread the eggplant on several thicknesses of paper towel; roll it up and squeeze out excess moisture.
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4
In a large skillet, heat 2 tablespoons oil over medium heat.
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5
Add the eggplant, fennel, red pepper, onion and garlic.
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6
Saute about 15 minutes, until very tender.
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7
In a bowl, whisk the tomato paste and anchovy paste with the wine; stir mixture into vegetables in skillet.
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8
Fold in the olives and capers.
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9
Remove caponata from heat and fold in the parsley.
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10
Prepare a very hot grill or heat oven to 400 degrees.
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11
Lightly brush four pieces of heavy-duty foil, about 12 by 18 inches, with remaining oil.
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12
Place a bluefish fillet, skin side down, in the center of each.
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13
Season each with salt and spread with caponata.
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14
Enclose the fillets in foil, leaving some air space; crimp edges tightly to seal.
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15
Place packages on the grill, close lid and cook about 10 minutes, or cook in oven directly on rack, about 10 minutes.
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16
Remove packages, open them and use a wide spatula to slide each fillet with its topping off the skin, which should stick to the foil.
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17
Transfer fish to a serving platter or to four dinner plates.
