Can you add fish to this? I was wondering about adding fish to this dish. How would you do that and what type might be best?

Hi Perrids! You could certainly add fish to this. I'd keep things simple, and pan-fry/sear a filet (a mild, flaky, white fish, like porgy or red snapper, would play *just* as well as a richer, oilier, denser fish, like a mackerel or trout) on the side (during step 7), and simply serve it alongside.

Gauging how saucy steps 6 and 7 sound (not much), I'd shy away from stewing the fish in with the eggplant. Eggplant can take all that prodding (it's really like a vegetable sponge), but a fish filet is likely to fall apart on you.

If you're committed to a stewy fish, make some extra tomato sauce in step 5, and simmer the fish in it, on the side. Combine by folding very gently right before serving.