4 Regal Springs Tilapia fillets, cut into 1-inch strips
3 cups eggplant, small dice
1/4 cup all-purpose flour
1 cup Spanish onion, small dice
1 cup celery, small dice
1 (14 oz.) can San Marzano tomatoes
2 tablespoons brown sugar
1/4 cup red wine vinegar
1 teaspoon red pepper flakes
1 box tempura batter
Vegetable oil for frying
In a large pot for frying, preheat vegetable oil to 350ºF.
Dust the eggplant with flour, shaking off any excess. Place in the hot oil for 1 minute; remove and strain.
In a small pot, place onion and celery; cover with water and bring to a boil, then shut off heat.
Place tomatoes in a medium-sized pot and bring to a simmer. Once the tomatoes are simmering, strain onions and celery and add to the pot with the tomatoes.
Add brown sugar, vinegar and pepper flakes; cook 5 minutes at a low simmer. Add eggplant and shut off the heat.
Prepare tempura batter according to package directions. Place tilapia strips in the batter to fully coat them. Fry until fully cooked, 3–4 minutes.
Ladle equal amounts of caponata onto each of 4 plates. Place on full fillet’s worth of tilapia over top.