If salt cod is used, soak it for several hours in water to cover, changing the water three times. Drain the cod and cut it into three-inch squares. Place the salt-cod squares or the fresh fillets in a skillet and cover with fresh water. Bring to a boil and simmer for not more than eight minutes. Drain; remove bones and skin.

Meanwhile, melt the butter and cook the onions, garlic, green pepper, thyme and bay leaf until the vegetables are tender. Add the tomatoes and simmer for thirty minutes, or until the mixture has thickened somewhat. Season to taste with salt and pepper.

Preheat oven to hot (400°F.).

Peel the eggplant and cut it into half-inch slices. Place the slices on a greased baking sheet and brush with oil. Bake for about twelve minutes, until the eggplant is tender, turning once. Brush with more oil as necessary.

When the eggplant is tender, line the bottom of a baking dish with the slices. Cover with the poached salt cod or the fresh cod fillets.

Combine the cooked rice with the cuminseed and capers. Spoon it over the fish. Add the tomato sauce and dot with butter. Cover and bake for thirty minutes. Uncover and continue to bake for ten to fifteen minutes longer. Serve from the baking dish.