Catfish Fillets, Roasted with Potatoes, and Also Some Eggplant

The fishmonger offered to blacken our catfish, and we were too green to say no. Resulting in catfish fillets too brown to look good next to potatoes.
The recipe in Bittman (p. 593)

• catfish fillets, red potatoes, olive oil, s+p, parsley garnish

The idea was for whitefish, a mild flavor with the heavier potatoes. But instead, the heavy peppery blackened flavor encroached on everything. No contrast in color or flavor between fish and taters. Spicy tasty, though.

Also, roasting at 450 rather than broiling- as we've mostly done with whitefish- kept the thinner parts of the fillet from getting tough while the thicker parts cooked.

The next day, the blackened catfish made a great but simple sandwich, spice softened by whole wheat bread, mayo and csa lettuce.

In the meantime, though, we had our csa eggplants sitting around. Beccer, fearing bitterness brought on by agedness, interpreted salting "liberally" in the sense of providing a safety net for the poor, and made the broiled eggplant a salty, shriveled mess, unable to pull itself up by its bootstraps. I figure I'll put them in tomato sauce or somewhere else that can hide our failure.

Bad job for us all around, except for the sandwiches.