INGREDIENTS

INSTRUCTIONS

Preheat the oven to 190?C/375?F/gas mark 5.  Bake the aubergine slices,
lightly brushed with oil, for about 5  minutes in an oven or until just
softened.  Arrange one fish fillet on top of each of the 4 aubergine
slices. Put  a slice of mozzarella on top, sprinkle with salt and
pepper, drizzle  with a little oil and place a second slice on top.
Using cocktail  sticks secure the slices of aubergine together on each
side of the  fish.  Put about 3 tbsp of olive oil in two seperate
frying pans. Put one  whole clove of garlic into one pan and chop all
the remaining garlic.  Put the chopped garlic in a second pan. Fry the
contents of both pans  for about 2 minutes, then add the fish
Saltimbocca to the pan with  the whole garlic and the canned tomatoes
to the other pan. Discard  the whole garlic clove.  Cook the aubergine
and fish Saltimbocca in the garlic flavoured oil  for about 4 minutes
on each side, the mozzarella should just be  starting to ooze out. Stir
the tomatoes into the oil and garlic in  the second pan and simmer
quickly for about 5 minutes. Season and add  the oregano.  Put a pool
of sauce on each individual plate and place one  Saltimbocca on each
plate. Remove cocktail sticks. Garnish with a  sprig of fresh flat leaf
parsley, a few stoned green olives and serve  at once.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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