Set a broiler rack 4″ from heat source and heat broiler.

In a large zip lock bag, toss eggplant with enough oil to coat and season with salt. Broil until golden and charred in spots, 2 -4 minutes per side. Remove and set aside.

While eggplant is broiling, heat a large skillet over medium high heat. Add 2 T oil and when it’s hot add onion and a pinch of salt. Saute until lightly browned and soft, about 5 – 7 minutes.

Add tomatoes and 1/4 c water and simmer until the tomato breaks down and turns saucy, about 5 minutes. Add a splash of water as necessary and feel free to smash the tomatoes.

Add cooked eggplant to the skillet along with a drizzle of oil and turn heat to medium low. Cook until the mixture is very tender, 10 to 15 minutes. Taste and season with more salt and add plenty of pepper. Using a slotted spoon, transfer eggplant mixture to a bowl and set aside. Raise heat to medium.

Without wiping pan, add butter and let it melt. Add garlic and saute until fragrant, about 1 minute. Add wine, olives or cherry peppers or pepperoncini, capers and a pinch of salt and bring to a simmer.

Add fish and cook gently, turning the pieces with a spoon so they don’t fall apart, until cooked though, 3 to 5 minutes.

Return eggplant mixture to pan and gently stir in parsley. Heat until the mixture bubbles, 1 – 2 minutes.

Garnish with basil leaves or pesto and a squeeze of lemon juice if you want. Serve immediately.