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1
Preheat oven to 350 degrees.
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2
Rub eggplants with about a tablespoon of olive oil and roast them whole 30 to 40 minutes, until very soft.
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3
Rub peppers with about a tablespoon of olive oil and roast them whole until they blister, turning them to brown on each side.
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4
Cool peppers, peel and cut into fine julienne.
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5
When eggplant is done, scoop out flesh and put in plastic colander.
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6
Let eggplant drain overnight in refrigerator.
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7
Peel onion and cut into one-inch rings.
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8
Sprinkle with a tablespoon of olive oil, put in a roasting pan and cover with foil.
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9
Roast until soft but not brown (about 30 minutes).
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10
Chop finely.
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11
Spread cumin seeds in a saute pan and toast for a minute or so over medium heat, stirring constantly, until they become aromatic.
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12
Grind in a spice grinder or coffee grinder.
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13
Combine vegetables and simmer in a sauce pan over medium heat for about 15 minutes, stirring to prevent sticking, until mixture is just moist but not dry.
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14
Add cumin, salt and cayenne pepper to taste.
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15
Preheat oven to 400 degrees.
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16
Mix fine salt, paprika and cayenne together and rub a light coat on fillets.
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17
Heat remaining olive oil in saute pan until oil begins to smoke.
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18
Brown fillets lightly on both sides.
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19
Transfer them to lightly oiled sheet pan and bake for about six minutes.
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20
To assemble, heat the eggplant and divide the mixture between four plates.
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21
Top it with fish.
