Preheat the oven to 375?F.
Sprinkle the fillets on both sides with Creole Seasoning.
Heat the oil in a large nonreactive ovenproof skillet over high heat. When the oil is hot, add the fish fillets and sear the first side, for about 1 minute. Flip the fillets with a spatula, add the remaining ingredients except the Onion Crisps, gently stir them in, and bring to a boil.
Remove the skillet from the burner, place in the preheated oven, and roast for 25 minutes.
While the fish is cooking, prepare the Onion Crisps, and place them on a baking sheet.
Turn off the oven heat. Remove the skillet from the oven, place it on a burner over high heat and cook for 5 minutes longer. Meanwhile, place the baking sheet in the oven (leave the door ajar) for about 2 minutes, to recrisp the Onion Crisps.
To serve, place a fish fillet in each of 4 shallow bowls and spoon some of the tomato/eggplant mixture over it. Pile a handful of the Onion Crisps on top.
Yield: 4 main-course servings