Fish with Eggplant Caponata - California Ripe Olives

Ingredients

• 1 large eggplant, cubed
• 8 oz cherry tomatoes
• 3 tablespoons of olive oil (plus more)
• 1 large yellow onion, chopped
• 2 Garlic cloves
• 1 Red Pepper, chopped
• 1/2 teaspoon of Red pepper flakes (optional)
• 1 (15 oz.) can of puree Italian tomatoes
• 1/2 cup California Ripe Olives, sliced in half
• 2 tablespoons of Capers, drained
• 3 tablespoons of Balsamic Vinegar
• 1 tablespoon of Tomato Paste
• 1-2 Tablespoons of Granulated Sugar
• Salt and Pepper to taste
• Chopped parsley
• 4 White Fish Fillets (your favorite kind)
• Lemon Juice
• Salt + Pepper
• 2 teaspoons of olive oil