Clean the fish filets in running water and cut them into large pieces. Place the finely chopped onions in a large saucepan. Lay the prepared fish pieces on top. Slice teh tomatoes and place them over the fish. Sprinkle with coarsley chopped parsley and garlic. Season with salt and pepper.
Add the oil and white wine vinegar. Cover everything with the Ajvar. In necessary, add a little vegetable broth so taht everything is covered by liquid. Cover the saucepan and simmer over medium heat.
While the stew is cooking, shake the pan regularly - but never stir the dish!
As side dishes I recommend freshly-baked cornbread or an olive-flavored polenta.