Date Night - Seasoned Tilapia with Eggplant Caponata

Happy Date Night, one and all!  The weekend is upon us and it's time to get a little R&R with your honey bunny - even if your honey bunny is a pillow.  Or a cat.  Or a box of Oreos.

Normally, Habibi and I reserve Tuesday nights for our weekly "Date Night," a time that is exclusively ours that we do not sacrifice even for family and friends.  Since each of us leads a separately busy schedule, Tuesdays are the evenings that have become sacred to us.  Even if the night is spent lazing about on the couch, we celebrate it unapologetically.

However, every once in awhile, we will reschedule Date Night for a different evening in the same week.  (Nothing trumps Date Night, unless we both have another free night during the week when we can conveniently slip it in.)  This week, such an event came up and we moved our Tuesday to Friday.

A night so special, even Betty will want to dress up!

With the renewed energy that comes with anticipation of the weekend (even though I work weekends, they still possess a certain je ne sais quoi), we have decided to do a little something special. Just because we're watching our budget doesn't mean that we can't have an elegant dinner and a movie:  the classic date routine.

Hey, it might even feel like we're newlyweds.

Allow me to present to you Date Night à la Donna Reed:  A night of wholesome fun with your special someone.  (Although I anticipate more of a Lucille Ball evening, filled with kitchen mishaps and slapstick humor at its finest.)

On the Menu:  Seasoned Tilapia with Eggplant Caponata

On the Agenda:  Netflix!  (Booya!)

So, ladies (and gentlemen), crank up the Sinatra, put on your sassiest apron and a string of pearls and let's get started!

Seasoned Tilapia with Eggplant Caponata

(Anouchka's adaptation of a magazine recipe)

Serves 4

Ingredients:

• 3 tablespoons EVOO (extra virgin olive oil)
• 1 medium-large onion, diced
• 3 cloves garlic, chopped (or 1 1/2 - 2 teaspoons of minced garlic in a jar)
• 1 large eggplant, cut into 1/2 inch cubes
• 3 plum tomatoes, diced (or equivalent of yields) - Don't remove the seeds!
• 1 glass of red wine - Gotta stay hydrated while cooking!
• 1 can (8 ounces) tomato sauce (I like the "no salt added" varieties.  You can always add salt to taste.)
• 3 tablespoons of vinegar (white balsamic, balsamic or white wine work best)
• 1/2 cup raisins (golden or purple)
• 1/4 cup finely diced walnuts (The original recipe calls for pine nuts, but we are white trash.)
• 3 tablespoons of capers (The original recipe says to drain them.  I think the juice packs a punch!)
• 1/4 teaspoon plus 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 4 tilapia fillets (The original recipe calls for cod fillets, about 5 ounces each.  I like tilapia.)
• Chopped oregano (Fresh is best, but dried will also work.)

Instructions:

• Thaw fish fillets (if you bought frozen).  Thawing all day in the refrigerator, or for 20 minutes (or so) in lukewarm water is best.  Do not thaw in the microwave as you will risk cooking some of the fish, rendering your fillets "rubbery."
• Preheat the oven to 400 degrees.  Heat 1 tablespoon of EVOO in a large nonstick sauté pan over medium heat.  Add onion; cook 5 minutes.  Add garlic; cook 1 minute.  Pour in another 1 tablespoon of EVOO and add eggplant; mix well and cook 5 minutes.  Add tomatoes, tomato sauce, vinegar, raisins, walnuts and capers.  Cook 5 minutes, then reduce heat to medium-low and cook 10 more minutes.  Stir in 1/4 teaspoon of the salt, 1/8 teaspoon of the pepper and your desired amount of chopped oregano.
• Meanwhile, place tilapia fillets on a rimmed baking sheet (lined with aluminum foil, if you wish).  Brush with remaining 1 tablespoon of EVOO and season with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon of pepper.  Add any additional oregano to taste.  Bake at 400 degrees for 12 to 15 minutes or until fish flakes easily with a fork.  Tilapia is a flaky fish, so this is important!
• Serve tilapia with eggplant caponata.  Garnish with any herbs of choice (oregano, basil, parsley) and serve with crusty bread or a leafy green salad.

Start dinner with a leafy green salad with a zesty vinaigrette.
Serve seasoned tilapia and caponata with a crusty garlic parmesan bread,
a small bunch of grapes and a red table wine for that Italian flair.
Garnish with a sprig of oregano and end the meal with a delectable tiramisu!
Mamma mia!

Nutrition (based on 4 servings):

• Calories:  365
• Carbohydrates:  35
• Fiber:  8
• Protein:  26
• Sodium:  376
• Calcium:  4

After dinner, whip up your favorite dessert or popcorn and snuggle up on the couch for your movie!