Barramundi with caponata

Heat 1 tsp olive oil in a saucepan. Cook 1/4 red onion (finely chopped) and ½ clove garlic (crushed) until softened. Add ¼ eggplant (chopped), ¼ red capsicum (chopped) and ¼ celery stick (thinly sliced) and cook until softened. Add 100g canned chopped tomatoes, 1 tbs cold water, ½ tbs red wine vinegar, ½ tsp baby capers (rinsed, drained) and 15g black olives. Simmer, covered, until vegetables are tender. Season with salt and pepper. Stir in ½ tbs chopped fresh flat-leaf parsley. Pan-fry 150g skinless barramundi fillet to your liking. Serve fish with caponata, ¼ bunch rocket, lemon wedges and ½ cup boiled brown rice.