3 tablespoons extra-virgin olive oil 

3 cloves garlic, minced

400 gram chopped onions

200 gram chopped celery

200 chopped fennel

1/2 teaspoon fennel seeds

100 gram mini purple eggplants – halved

100 gram cherry tomatoes, whole

1-tablespoon tomato paste

2 tablespoons red wine vinegar

1/2 cup dry white wine

1/2 cup cold water

1/4 cup chopped parsley

1 tablespoon sugar or to taste

Salt

Freshly ground black pepper

1 kg fish, such as cod, bass, halibut and red snapper fillets, cut into 1-inch dice

 

Heat oil in large heavy pot over medium heat. Add garlic, onions, celery and fennel, and sauté until soft but not brown, about 5 minutes. Add eggplant, tomatoes, tomato paste, vinegar, wine, water, parsley, sugar, fennel and fennel seeds and salt and pepper to taste. Bring to boil and cook 10 to 15 minutes. Add fish, and cook, covered, until fish is cooked through but still firm, about 5 minutes. Serve immediately in heated shallow soup bowls.