Garden Egg and Spinach Stew with Grilled Titus Fish

Garden egg, the small bitter African eggplant, softens into a peppery tomato sauce here alongside a generous amount of spinach, then gets topped with grilled titus fish for protein. It's a lighter take on a familiar Nigerian stew, built for a weeknight rather than a big pot for the freezer.

Spinach and garlic anchor the flavor of this stew, both ingredients that fit liver-friendly cooking, and grilling the fish instead of deep-frying keeps the dish from getting heavy. Serve it with a small portion of rice or boiled plantain.