Preparation:

Boil the groats according to the instructions.

Place the catfish fillet pieces in a frying pan with ½ v spoons of ghee butter, fry on both sides.

Take another pan (preferably deeper), put 1 and ½ spoons of ghee butter. Once it melts, pour the diced eggplant (better peeled), sliced zucchini ​​(not peeled), and striped peppers. Put the lid on and leave to stew on a medium heat for at least 5 min. When the vegetables are soft, squeeze the garlic clove, sprinkle with tomatoes cut in small cubes (scald them with boiling water and peel at first), season with spices and bake over medium heat for another 5 minutes without a lid.

Add the roasted pieces of catfish to the vegetable stew, mix everything. Serve the stew with your favourite groats and season with fresh basil leaves.