Eggplant Stew with Ham and Fish

Ingredients

 * 2 pounds eggplant, thinly sliced
 * 1 onion, chopped finely
 * 4 to 6 tablespoons oil
 * ½ pound cooked ham or bacon, chopped
 * 1 pound white fish fillets, cut into pieces
 * 2 ½ cups water
 * salt and pepper to tast

Directions

 * 1)  In a flat pan with a lid, heat 2 tablespoons of the oil and gently cook the fish fillets until they are golden brown. Remove from pan and set aside.
 * 2) Adding more oil if necessary, cook the onion a few minutes and then add the bacon or ham.
 * 3) After this, replace the fish and add the water, salt and pepper. Bring to a boil and then toss in the eggplant slices.
 * 4) Cover the pan and turn the heat to low, simmering for 20 to 30 minutes until the eggplant is tender and the flavors have blended.