Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----ingredients-----
   2      tablespoons   olive oil
   1                    garlic clove -- crushed. may
                        double amount or according
                        to taste
   1      cup           peeled and chopped egg plant
                        OR sliced mushrooms.
     1/2  cup           chopped bell peppers -- a
                        mixture of green and yellow
     1/2  cup           chopped tomatoes
   2      tablespoons   sliced black olives
   1      tablespoon    capers
   1      teaspoon      balsamic or red wine vinegar
   4      5 oz          rainbow trout fillets

Preparation:

In a small saucepan, heat olive oil over medium heat. Sauté‚ garlic for one minute. Add eggplant and peppers. Stir quickly to coat. Sauté‚ for five minutes or until softened. Add tomatoes and remaining ingredients except fish. Continue cooking five minutes longer. Hold on very low heat. Oil the grid of a grill pan. Place fillets, flesh-side down, on the oiled grid and cook about two minutes. Gently turn trout with a spatula. Cook the fish about two minutes more. Fish is done when it turns from translucent (like glass) to opaque (like paper). Fish flakes easily when tested with a fork. Serve the trout with the caponata relish.