Red Snapper With Sweet-And-Sour Eggplant And Tomato Sauce

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Ingredients

1 cup water

1 cup red wine vinegar

1/3 cup plus 1 tablespoon sugar

1 bay leaf

1/2 medium eggplant, peeled and cut into 3/4-inch cubes

1/4 cup finely chopped onion

1 tablespoon unsalted butter, softened

Salt and freshly ground pepper

1/4 cup plus 2 tablespoons extra-virgin olive oil

6 plum tomatoes (1 1/4 pounds), cut into large chunks

3 garlic cloves, crushed

3 thyme sprigs

1 teaspoon fresh lemon juice

Four 6-ounce red snapper fillets

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