Monkfish with Eggplant Puree and Braised Tomatoes

For the eggplants and cherry tomatoes; Halve eggplants lengthwise, season with salt and let stand for 30 minutes. Pat dry and arrange on a large piece of aluminum foil. Peel garlic and shallots and chop finely. Place around eggplants and season with salt and pepper.

Sprinkle with sugar and drizzle with 6 tablespoons of oil. Fold in foil loosely and seal well. Bake in preheated oven at 190°C (approximately 375°F) for about 1 hour. Remove from the oven and scoop out eggplant pulp with a spoon. Chop finely and set aside, keep warm. 

Rinse cherry tomatoes and halve, if desired. Brush with a little olive oil and arrange on  a baking pan. Add to the oven 20 minutes before the end of cooking eggplants and braise for 20 minutes.  

For the fish: Divide fish fillets into portions and season with salt and pepper. Heat oil in a pan and cook fish for about 2-3 minutes per side.