Instructions: Salt eggplant for 30 min then rinse and drain.Heat oil in pan until almost smoking.Add eggplant and saute until lightly brown.Add onions , garlic , chilli , vinegar and sugar .Continue cooking for 2 minutes then remove from heat and cool.When cool add concasse and set aside.Remove fillets from marinade and char grill for 2 or 3 minutes each side then finish in the oven for several minutes. Remove them from the oven and let them rest for 5 minutes.Serve the sliced fillet on top of the warmed relish topped with crispy pancetta.

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