Tilapia with Sauteed Vegetables

Serves 2

1 lb Tilapia
1 medium eggplant, peeled and cut into cubes
2 large tomatoes, skins removed and cut into chunks
1 zuccini, sliced into ¼ inch slices
1 large onion, cut up
4 garlic cloves, sliced
3 tsp capers
½ cup kalamata olives or pitted black olives
½ cup dry white wine
1/2 tsp dried oregano
1 tsp dried basil
Salt and pepper
Pinch of red pepper flakes

Season tilapia with salt and pepper.  Heat ¼ cup olive oil until glistening.  Add Tilapia.  Cook for 2 minutes then turn and cook for an additional 2 minutes until flaky.  Remove from pan. Cover and keep warm.

In large sauté pan heat olive oil until shimmering.  Add garlic and onions; cook for 1 minute then add tomatoes, eggplant, zucchini, capers, kalmata olives and wine. Add seasonings.  Cook these until very soft.
Place fish filets on a plate and top with the vegetable livornese sauce.

Pair with:

A Sauvignon Blanc.  You can pick one from New Zealand with a grassier, more herbal style, or one from California with a little more fruit flavor and sometimes a little oak.  Also, the Sauvignon Blanc from the Loire Valley in France(pouilly-fumé and Sancerre) would work great here, or a white Bordeaux, which is a Sauvignon Blanc with some Sémillon blended in. Chile and Argentina are making some wonderful Sauvignon Blancs as well. An alternative would be a pinot grigio.