Griddling the aubergine slices gives them a smoky flavour plus they look pretty. If you prefer you can fry them until crispy which is also delicious.

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Method

• Warm the olive oil in a non-stick frying pan, and when hot, add the onion. Stir, add a pinch of salt and pepper and fry on a low-medium heat for five minutes until the onion has softened and started to turn golden.
• Add the tinned tomatoes and cook, for 20 minutes, partially covered, stirring occasionally. Taste for seasoning then leave uncovered. Once cooked, stir in a couple of torn basil leaves..
• While the tomato sauce cooks, wash and dry the aubergines then slice them into 8 - 12 x ½cm rounds. Heat a griddle until very hot, then cook the slices – without any oil — for a couple of minutes on each side or until they are fully cooked with griddle lines on them.
• Set the aubergine aside on a plate, adding a sprinkle of salt, pepper, parsley and a drizzle of extra virgin olive oil.
• Once the sauce is cooked, make 4 shallow dips on the surface of the sauce and place the fish pieces in them. Spoon over a couple of tablespoons of the sauce and sprinkle with a little salt and pepper.
• Cover with the lid and simmer for about 5 minutes until the fish is cooked through.
• Before serving, top of each cod loin with 2-3 slices of aubergines, a sprinkle of parmesan cheese, more parsley and fresh basil leaves.