Sicilian-Style Eggplant Caponata with Herb-Crusted Fish and Lemon Orzo

Dice the eggplant into 3/4-inch cubes. Place in a colander, sprinkle with 1 teaspoon of kosher salt, and let sit for 15 minutes to draw out moisture.

Meanwhile, dice the red onion, celery, and red bell pepper. Mince the garlic cloves. Rinse and chop the capers and green olives.

Rinse the eggplant and pat dry thoroughly with paper towels.

In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the eggplant and cook for 8-10 minutes, stirring occasionally, until golden brown and softened. Transfer to a plate.

In the same skillet, add 1 tablespoon olive oil. Add the diced onion, celery, and bell pepper. Cook for 5-6 minutes until softened.

Add the minced garlic and cook for 30 seconds until fragrant.

Add the crushed tomatoes, 2 tablespoons red wine vinegar, capers, olives, and 1 teaspoon sugar. Stir to combine.

Return the eggplant to the skillet. Reduce heat to low and simmer for 15 minutes until flavors meld and sauce thickens.

While the caponata simmers, toast 2 tablespoons pine nuts in a dry skillet over medium heat for 3-4 minutes until golden, tossing frequently. Set aside.

For the herb crust: Finely chop 1/4 cup parsley, 2 tablespoons oregano, and 2 teaspoons thyme. Mix with 1/3 cup breadcrumbs, zest of 1 lemon, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

For the orzo: In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add 1.5 cups orzo and toast for 2 minutes, stirring frequently.

Add 3 cups chicken broth to the orzo. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until orzo is tender and liquid is absorbed.

While orzo cooks, prepare the fish: Pat 1.5 pounds fish fillets dry with paper towels. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Place fish fillets skin-side down (if skin-on) and cook for 3-4 minutes until golden.

Flip fish, press herb-breadcrumb mixture onto the top side of each fillet, and cook for another 3-4 minutes until fish is opaque and flakes easily.

Finish the caponata: Stir in the remaining 1 tablespoon red wine vinegar, 1 teaspoon sugar, and toasted pine nuts. Tear the basil leaves and stir in. Taste and adjust seasoning if needed.

Finish the orzo: Fluff with a fork, then stir in juice of 1 lemon and remaining 1/4 cup chopped basil.

To serve: Place a portion of lemon orzo on each plate, top with herb-crusted fish, and spoon caponata alongside. Garnish with additional basil leaves if desired and serve with lemon wedges from the remaining lemon.