Arrange the aubergine slices in the base of a tagine or a large, heavy-based saucepan and scatter over the spring onions, chilli and ginger.
Place the fish chunks on top.
Pour over the vinegar and measurement water and season with salt and pepper.
Bring to the boil, then reduce the heat, cover and cook gently for 25–30 minutes until the fish is cooked through.
Garnish with the parsley and serve with couscous, if liked.
Notes & Wine Advice
For prawns, spring onions, garlic & vinegar,
arrange 500 g shelled, fresh prawns in base of a tagine or a large, heavy-based saucepan. Scatter over 3 finely sliced spring onions and 40 g fresh root ginger, peeled and finely chopped. Pour over 125 ml vinegar and 125 ml water and season with salt and pepper. Bring to the boil, then reduce the heat, cover and cook gently for 10 minutes until the flavours have mingled. Garnish with a bunch of coarsley chopped flat leaf parsley and serve with couscous.