Fish with Eggplant

A whole eggplant sliced into cubes was salted and placed on a colander for about twenty minutes.

Meanwhile, in a large skillet with olive oil, I added chopped onion, sliced garlic and diced fresh tomatoes.  Three minutes later, I poured in a can of 8 oz tomato sauce, a can of coconut milk and then I added the eggplant. 

Seasoned with salt and pepper, simmered for about thirty minutes, then the fish came last.