Every so often, I see local, wild-caught sole on sale at Whole Foods. Sole can be tricky to cook, because it can be rather bland without frying or adding a lot of fat. This Sole “Pie” is a neat and delicious way to eat sole baked — basically, it’s Asian-style eggplant caponata sandwiched between two layers of sole. Chinese eggplants work best for this dish, because their skin is thin and cook quite easily without having to sweat the eggplants beforehand.
Here’s how:
