Grilled Fish with Ancho-Tamarind Sauce and Eggplant - Rick Bayless

Name: Grilled Fish with Ancho-Tamarind Sauce and Eggplant - Rick Bayless
Cuisine: American, Mexican, Latin American
Ingredients: 1/2 pound fresh tamarind pods, outer shell and strings removed; 4 ounces (8 medium) dried ancho chiles, stemmed, seeded and torn into flat pieces; 1 head garlic, broken apart, leaving the cloves unpeeled; 2 inch piece cinnamon stick, (preferably Mexican canela), roughly broken; 1 teaspoon dried oregano, preferably Mexican; 1/2 teaspoon whole black peppercorns; 1/2 cup raisins; 4 tablespoons olive oil (divided use), plus extra for coating the fish; Salt; 1/4 cup piloncillo, (Mexican raw sugar) finely chopped, or dark brown sugar; 6 6-ounce meaty fish fillets (such as cobia, halibut, sea bass); 1 large red onion, cut in half and then into 1/4-inch slices; 2 pounds eggplant, cut into 1/2-inch cubes (a variety of types of eggplant is delicious here); 1/2 cup toasted sliced or slivered almonds; 1 cup baby arugula or cilantro leaves