1 small aubergine
1 small courgette
2 x 400g tins chopped tomatoes, the organic ones taste great but ordinary ones work well.
Handful pitted black olives
1 tablespoon Capucines capers
4 x 120g skinless cod loins
1 teaspoon olive oil
Black pepper to serve
Halve the aubergine and courgette lengthways and slice into crescent shapes.
Heat the oil in a large frying pan and cook the vegetables for 5 minutes until golden. Stir in both tins of tomatoes and bring to the boil.
Add the black olives and Capucines capers.
Reduce the heat to a simmer and carefully place the skinless cod loins on top of the sauce. Cover the pan and cook for 8-10 minutes, until the fish is cooked through. Season with black pepper and serve ......delicious.