Grilled Fish with Ancho-Tamarind Sauce and Eggplant - Rick Bayless

Ingredients

• 1/2 pound fresh tamarind pods, outer shell and strings removed
• 4 ounces (8 medium) dried ancho chiles, stemmed, seeded and torn into flat pieces
• 1 head garlic, broken apart, leaving the cloves unpeeled
• 2 inch piece cinnamon stick, (preferably Mexican canela), roughly broken
• 1 teaspoon dried oregano, preferably Mexican
• 1/2 teaspoon whole black peppercorns
• 1/2 cup raisins
• 4 tablespoons olive oil (divided use), plus extra for coating the fish
• Salt
• 1/4 cup piloncillo, (Mexican raw sugar) finely chopped, or dark brown sugar
• 6 6-ounce meaty fish fillets (such as cobia, halibut, sea bass)
• 1 large red onion, cut in half and then into 1/4-inch slices
• 2 pounds eggplant, cut into 1/2-inch cubes (a variety of types of eggplant is delicious here)
• 1/2 cup toasted sliced or slivered almonds
• 1 cup baby arugula or cilantro leaves