Annie's Peasant-style Pompano | Emerils.com

Ingredients

• Four 8-ounce pompano fillets (or other firm, white-fleshed fish such as escolar or skate)
• 1 to 2 teaspoons Creole seasoning
• Wondra or other instant flour, for dusting
• 1/4 cup olive oil
• 3/4 cup each chopped green and black olives
• 1 cup chopped tomatoes
• 1/4 cup chopped onion
• 1 tablespoon mashed roasted garlic cloves
• 1 1/2 teaspoons each chopped rosemary and thyme
• 1 cup veal stock or beef or chicken broth
• 1/2 stick butter, chilled and cut into small pieces
• 1 cup diced grilled eggplant
• Salt and pepper
• Extra-virgin olive oil for serving