Eggplant & Pesto Inspired Pan Seared Sole

I think we were getting a little bored with the avocado and egg salad thing.  And I got a little lazy this week when things got rough at work.  I've still been recovering and catching up on sleep.  But tonight I made an Italian Eggplant Parmesan inspired sole.  It was meaty, rich and delicious.  A nice change from the fruity and sweet lately. 

What you need...
1 Eggplant sliced, salted, pressed for at least thirty minutes
4 tablespoon olive oil
1 onion diced
1 head of garlic smashed and chopped
2 cups sun dried tomatoes soaked in water for thirty minutes then chopped coarsely
2 cups shitake mushrooms stems removed and chopped in strips
1 tablespoon dried oregano (herbs de Provence would be really good but I didn't have them)

Fresh Caught Sole
1 tablespoon ghee

2 cups basil leaves
1/4 cup olive oil
1/4 cup pistachios

a handful of olives for garnish

How to...
1.  While eggplant is being pressed, saute onions and garlic for a couple of minutes in a tablespoon of olive oil
2.  Add the mushrooms and saute for four minutes
3.  Add the sun dried tomatoes and saute until the mushrooms turn golden then add the herbs and salt and pepper to taste
4.  Add a couple of tablespoons to a pan and fry the eggplant until golden on both sides, add more olive oil if needed. 
5. Pan sear the sole in ghee on both sides over medium heat.  It will cook fast in 5-10 minutes.
6. In a food processor add the basil leaves, 1/4 cup olive oil and pistachios and process until a pesto. 
7.  To assemble line the plate with eggplant, top with sun dried tomatoes, place sole on top and garnish with pesto and olives. 

Yummy!