Approx. 400g white fish - filleted, skinned and chopped - or leave whole and break up at the end
2clovesgarlic - crushed
1stick celery - finely chopped
1aubergine - chopped into small pieces
6sun-dried tomatoes
1tin chopped tomatoes
1tbsptomato puree
100-200mlwater
1handful pine nuts - toasted
2sprigs rosemary - removed from stalks and chopped
Handful black pitted olives - chopped (optional!)
Small pinch chilli flakes
Instructions
Place the prepared aubergine and celery in a large pan with a tablespoon of olive oil and a tablespoon or two of water. Leave to sweat over a low heat with the lid on for approx. 10 minutes, stirring occationally so that nothing burns.
Add the garlic and rosemary and cook for a further minute before adding the remaining ingredients
Stir well and leave to cook on a low heat with the lid on for approx. 30 minutes until the vegetables are soft and the sauce has thickened. If the sauce is too thick, add a little more water, if too thin, leave the lid off until the sauce thickens.
Serve with brown rice, gluten-free pasta or sauteed potatoes. Voila!