Halibut with Eggplant Peperonata

Ingredients

• 4 (4 ounce) fresh or frozen halibut steaks
• ½ medium sweet onion, thinly sliced
• 1 tablespoon olive oil
• 1 small eggplant (about 10 ounces), cut into 1-inch pieces (3 cups)
• 1 large yellow or red bell pepper, seeded and thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried, crushed
• ½ teaspoon salt, divided
• ¼ teaspoon ground pepper
• 4 cups fresh spinach
• 4 ounces whole-grain baguette, cut into 4 slices

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