Tegamata di Merluzzo alla Giuliese (Baked Cod)

2 pounds boneless fresh cod, cut in quarters
2 whole firm tomatoes, cut in quarters
8 slices firm eggplant, peeled and sliced
2 small onions, thinly sliced
4 cloves fresh garlic, thinly sliced
1 cup dry white wine
1 cup fresh marinara sauce
1/2 cup fish stock
3 tablespoons fresh Italian parsley, chopped fine
2 sprigs fresh oregano (or 1 teaspoon dry)
Freshly ground black pepper, to taste
3 tablespoons extra-virgin olive oil

Preheat oven to 400 degrees.

In a deep casserole dish, alternate the cod pieces with tomato, eggplant and onions. Continue the process until the bottom of the dish is filled.

Place the garlic on top of each piece cod.

In a separate bowl, combine white wine, marinara sauce and fish stock. Add chopped parsley and oregano. Pour over the cod and vegetables. Sprinkle with black pepper to taste.

Bake at 400 degrees for 25 minutes. Remove from oven, drizzle with olive oil and serve immediately.

Makes 4 servings.

From Walter Potenza of La Locanda del Coccio