Halibut with Eggplant Peperonata
Ingredients
- 4 (4 ounce) fresh or frozen halibut steaks
- ½ medium sweet onion, thinly sliced
- 1 tablespoon olive oil
- 1 small eggplant (about 10 ounces), cut into 1-inch pieces (3 cups)
- 1 large yellow or red bell pepper, seeded and thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried, crushed
- ½ teaspoon salt, divided
- ¼ teaspoon ground pepper
- 4 cups fresh spinach
- 4 ounces whole-grain baguette, cut into 4 slices
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