Another fish dish - a very tasty one - you can find in the best restaurants of Chisinau

Ghivechi with fish

Choose a fatter fish for this meal - I have never had tuna - I don't eat frozen fish, and the ocean fish here is available only frozen. Or smoked. People say it's good and I believe it. You may try tuna.
So:
Fish - 1.5 kg
Onions - 2-3 (medium)
Carrots - 2-3 (big)
Eggplants - 2 (medium)
Sweet peppers (red, yellow, green) - 6-8 (big) or 10 (medium)
Tomatoes - 1-1.5 kg
Garlick - decide for yourself
Oil (not butter, not margarine. We use sunflower oil, it's also good with olive oil.) - 0.5 cup

Ghivechi with fish is good with Mamaliga -the Romanian name of Polenta.
You need for it:
Water,
Corn flour
Salt and a teaspoon of butter (not margarine).

Process:

Cut the fish and the vegetables in cubes (not VERY small, but also smaller than medium), carrot in very thin slices. Broil the fish in some oil until it' almost ready. Broil separately the eggplant in hot oil until it forms a crust. Take it out, so it doesn' absorb too much oil. Cook the onions and carrot in oil a little, add the peppers and the roasted eggplant, two minutes later the tomatoes. Do all this on high temperature. Add the garlick, and the fish and salt and cook until it' ready.

Mamaliga:

Boil the water, add salt and when it makes bubles add very carefully the corn flower and stir thoroughly. Try to avoid clumps. Make it as dough. Leave it for 20 - 25 minutes to get well cooked. Stir from time to time and almost at the end add the butter. If you take it with a wet cold ladle, you can form beautiful spheres.

Serve it hot. Grate some Fetta cheese and add cream on the mamaliga if you like.