Fish and Eggplant Stew (Froi) - Fiery Foods & Barbecue Central

Ingredients

• 2 pounds sole or flounder filets
• 2 teaspoons comercial poultry seasoning
• 1 1/2 pound eggplant, peeled, and cut into 1 inch cubes
• * Salt
• 3 to 4 tablespoons olive oil
• 1 medium green bell pepper, chopped
• 1 cup chopped onion
• 1 1/2 cups peeled, coarsly cubed tomatoes
• 2 teaspoons chile caribe or red chile flakes
• 1/4 teaspoon freshly ground white pepper
• 1 cup water
• 1/2 pound shrimp (any size), shelled and deveined