You have two choices this evening.  Eggplant or Tilapia. I cut this salsa pretty much everyday at work so it haunts me enough to make it at home.   I did a variation of it by adding the muscat grapes and reducing it over heat to make it thicker then serving it warm.   The cucumbers are quick pickled Momofuku style.

I seared the eggplant then through it in the oven to finish. Crispy edges on top, nice and soft on the inside.  I cooked the fish the same way.

So the choice is yours, they’re both good!

Eric