Found this on Rachael Ray’s website. I made a few tweaks. She called for cod pieces, but I used flounder fillets. I also used African blue basil from my herb garden instead of traditional basil, and I cut back on the olive oil.
Fish with Eggplant, Tomatoes & Basil
Extra Virgin Olive Oil
5 cloves garlic, chopped
1 pint cherry tomatoes, halved
Salt and pepper
1 eggplant (1 lb.), trimmed and cut into 12 round slices (about 1/2 inch thick)
1 pound flounder fillets
1/3 cup shredded fresh basil
Preheat the broiler. In a skillet, heat 1 tbsp. EVOO over medium heat. Add the garlic and cook until golden, about 2 minutes; using a slotted spoon, transfer to a small bowl. Add the halved tomatoes to the pan; season with salt and pepper. Cook, undisturbed, until tender on one side, about 5 minutes. Stir and continue to cook, stirring occasionally, for about 5 minutes.
Line a baking sheet with foil; place the eggplant slices on the baking sheet in a single layer. Mist the eggplant on both sides with olive oil; season with salt and pepper. Broil, turning once, until tender and browned, about 8 minutes.
Spoon the tomatoes on top of the eggplant and cover with the fish. Broil until the fish is just cooked through, about 5 minutes. Using a wide spatula, transfer to plates. Top with the basil and garlic.