Place eggplant in a colander and sprinkle with the course salt. Let stand for one hour, then pat dry with paper towels.
Heat 1/2 cup of the oil in a large skillet over medium heat.
Add the eggplant and sauté until almost tender, adding oil if needed. Remove the eggplant to a Dutch oven.
Heat the remaining 1/4 cup oil in the same skillet over low heat. Add the onions, garlic and green peppers; saute until just softened--about 10 minutes. Add to the eggplant in the Dutch oven.
Place the Dutch oven over low heat and add the canned tomatoes with their liquid, fresh tomatoes, chili powder, cumin, oregano, basil, pepper, salt, fennel and parsley. Cook uncovered, stirring frequently for 30 minutes.
Stir in the kidney beans, chick peas, dill and lemon juice and cook for another 15 minutes.The eggplant peel should be tender.Stir well and adjust the seasonings.
Serve with a dollop of sour cream or pain yogurt and a sprinkling of shredded cheese.
To prepare the white fish, brush the bottom of a pyrex dish with grapeseed oil and then add the fish
Brush the fish with grapeseed oil and season with chili powder, paprika, minced garlic, pink salt, PP and top with diced and deseeded jalapeños (keep the seeds if you like it hot, hot, hot)
Place fish into the oven and cook for 9 minutes or until the fish becomes flaky
While the fish is cooking, add the onion, tomato, jalapeño, mango and lime juice to a bowl and refrigerate
If you have double stacked ovens, turn your second oven to ‘keep warm’ and add the tortillas straight onto the rack. If you only have one oven, once the fish is done and cooling, add the tortillas straight to the rack, but turn off the heat and simply close the oven door. The leftover heat with heat the tacos up. The tacos should be done in 3-5 minutes
Plating: Grab your tortilla and top with fish, mango salsa, avocado, micro green and some extra lime juice or hot sauce
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