• 8 ounces California Sand Dab fillets
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 recipe Napoleon Sauce & Vegetables

Heat 1 tablespoon olive oil and butter in a heavy skillet. Dredge sand dabs in seasoned flour and saute' until browned on both sides and flesh is opaque. To assemble, place 1/4 of the chard in the center of each dinner plate, place eggplant round on top of chard, dot eggplant with tomato sauce, place a sand dab filet on top of sauce. Repeat one more layer. Place 4 dollops of the sauce around the edge of each plate.

NapoleonTomato Sauce

• 1  15 ounce can tomato sauce
• 1/2 cup chopped green onions
• 1 tablespoon olive oil 1 shallot, chopped • 1 tablespoon fresh thyme
• 4 cloves garlic, minced
• dash red pepper flakes.

In a sauce pan, add tomato sauce and remaining ingredients. Cook on medium heat until onions are tender and flavors combine. Hold on simmer until ready to serve.

Vegetables

• 4 slices of eggplant
• olive oil
• 1 large bunch Swiss chard, cut into   medium pieces
• 4 cloves garlic, minced
• 1/4 cup water

Brush a hot grill with olive oil and grill both sides of eggplant slices until done.

In a medium fry pan, add water, garlic and chard. Steam until limp but still crunchy. Drain.