- Salt
- 1 eggplant, cut into 1/2 inch cubes
- 3 tablespoons extra-virgin olive oil
- 1 pound flounder fillets
- 1 teaspoon sweet smoked paprika
- Pepper
- 2 teaspoons butter
- 2 tomatoes, chopped and seeded
- 1 teaspoon dried thyme
- In a colander set in the sink, sprinkle 2 teaspoons salt on the eggplant and let drain for 15 minutes. Rinse the eggplant and squeeze dry with your hands.
- In a large skillet, heat the oil over medium-high heat until rippling. Add the eggplant and cook, stirring occasionally, until softened and lightly browned, about 20 minutes.
- Meanwhile, pat dry the flounder fillets and season both sides with the paprika and 1/2 teaspoon each salt and pepper.
- In a large nonstick skillet, melt the butter over medium-high heat. Add the flounder in a single layer, cook for 4 minutes, then flip carefully and continue cooking until lightly golden, about 4 minutes more. Divide among 4 dinner plates.
- Stir the tomatoes into the eggplant and cook until just heated through. Season with the thyme and 1/2 teaspoon pepper. Spoon over the flounder.