Kingfish Escabeche with Smoked Paprika,Roasted Cherry Tomatoes and Eggplant – Sophie Zalokar

Ingredients

• 500 – 600 g yellow & red cherry tomatoes
• 2 med Lebanese / baby eggplant, thickly sliced
• 4 tbsp + extra virgin olive oil
• 1 tbsp smoked paprika
• salt flakes & freshly cracked black pepper
• 1 onion, peeled & thickly sliced lengthwise
• 3 cloves garlic, sliced
• 1 red chilli, seeds removed & finely sliced
• ½ tsp ground cinnamon
• ½ tsp ground allspice
• 4 x 150 g kingfish fillet pieces, dried with paper towel
• ¼ cup red wine vinegar
• 2 tbsp aged Balsamic vinegar
• ½ cup fresh basil leaves
• ½ cup fresh mint leaves
• 1 tbsp toasted pine nuts