Flounder With Ratatouille

1. 1

   In a colander set in the sink, sprinkle 2 teaspoons salt on the eggplant an dlet drain for 15 minutes.

2. 2

   Rinse the eggplant and squeeze dry with your hands.

3. 3

   In large skillet, heat the oil over medium-high heat until rippling.

4. 4

   Add the eggplant and cook, stirring occasionally, until softened and lightly browned about 20 minutes.

5. 5

   Meanwhile, pat dry the flounder fillets and season both sides with paprika and 1/2 teaspoon each of salt and pepper.

6. 6

   In a large nonstick skillet, melt the butter over medium-high heat.

7. 7

   Add the flounder in single layer, cook for 4 minutes, then flip carefully and continue cooking until lightly golden about 4 minutes more.

8. 8

   Divide among 4 dinner plates.

9. 9

   Stir the tomatoes into the eggplant and cook until just heated through.

10. 10

    Season with thyme and 1/2 teaspoon pepper.

11. 11

    Spoon over the flounder.

* Per serving · 4 servings · Values may vary.

No additional tips available.