Adapted from The Jewish Holiday Cookbook by Gloria Kaufer Greene
Sauce
½ cup plain canned tomato sauce
3 tablespoons white or light brown sugar
3 tablespoons white or apple cider vinegar
2 tablespoons lemon juice
1 garlic clove, finely minced
1 teaspoon curry powder
Fish and Vegetables
1 pound skinless salmon fillets
All-purpose flour for coating
Vegetable oil for frying
2 medium sized onions, halved and thickly sliced
1 medium sized sweet bell pepper cut into strips
1 medium sized carrot, very thinly sliced
1 celery stalk, thinly sliced
1 large (or 2 small) cooked potatoes, cut into thin slices
1 small eggplant, peeled and cut into ½ inch slices
1 large ripe tomato, thinly sliced
Note: all the vegetables, except the onions and tomato, are optional and may be omitted. However, when several vegetables are used, this dish is hearty enough to be a main course.
Combine all the sauce ingredients in a small bowl and mix well. Pour about 2 tablespoons of the sauce into the bottom of a 2 ½ quart casserole dish. Set remainder of sauce aside.
Lightly coat the fish with flour. In a large skillet over medium-high heat, heat a few tablespoons of oil until hot. Fry the fish until lightly browned on both sides. Remove from skillet and place on top of the sauce in the casserole.
Add a bit more oil to the skillet and add the onions, pepper, carrot, and celery, and cook, stirring, until the vegetables are tender but not browned. Spread the vegetables over the fish. Spoon about 2 more tablespoons of the sauce over the vegetables; then cover them with the potato slices.
Lightly coat the eggplant slices with flour; then fry them in a small amount of oil just until they are lightly browned. Lay the eggplant slices over the other vegetables. Put the tomato slices very neatly on top. Pour the remaining sauce evenly over the tomatoes.
Bake, uncovered, in a preheated 400 degree oven for 20 to 25 minutes or until most of the sauce has been absorbed.