Preparation:

• Heat the peanut oil in a heavy-based pan (use one with a lid) over a medium heat. When hot, add the aubergine and cook, stirring, until softened, about 10 minutes. 
• Add the garlic and cook for a further 2 minutes. Add the sugar and stir, allowing it to caramelise for a further 1–2 minutes.
• Whizz the tomatoes in a blender or food processor, then add to the pan with the aubergine. Pour in the vegetable stock and simmer on a low heat for about 20 minutes.
• Add the chorizo, the red and yellow pepper, courgette and cinnamon stick to the pan. Bring to the boil and then add the olives, capers and rosemary.
• Leave to simmer for 25 minutes, covered with the lid. Taste and season with salt and add a little olive oil.
• For the sauce, mash the feta, sour cream and mustard in a bowl to a fine paste.
• Stir in the watercress, drizzle in some olive oil and season with salt, if needed.
• For the pike perch, salt the skin of the fillets and dust with the flour.
• Heat the coconut oil in a frying pan. When hot, add the fillets, skin-side down, and cook until the skin is crisp. Carefully turn, fry briefly, then set the pan aside to stand for a minute.
• Serve the fish with the vegetables and sauce, sprinkled with the extra watercress leaves.

Have a look at the gallery below for tips on preparation.