Heat the olive oil in a large non-stick frying pan and stirfry the onion and aubergine. After about 4 minutes the vegetables will start to turn golden but won’t be soft yet, so cover with a lid and let the vegetables steam-fry in their own juices for 6 minutes – this helps them to soften without needing to add any extra oil.
Stir in the paprika, garlic,
tomatoes and sugar with 1⁄2 tsp
salt and cook for another 8-10
minutes, stirring, until onion
and aubergine are tender.
Scatter in the basil leaves
then nestle the fish in the
sauce, cover the pan and cook
for 6-8 minutes until the fish
flakes when tested with a knife
and the flesh is firm but still
moist. Tear over the rest of the
basil and serve with a salad
and crusty bread.