Ingredients 

• 1 tbsp olive oil
• 1 small red onion, finely chopped
• 1 clove garlic crushed
• 1 small eggplant, diced
• 1 medium zucchini, diced
• 3 Roma tomatoes, diced
• 1⁄2 red capsicum, diced
• 1 tbsp parsley, chopped
• 1 tbsp red wine vinegar
• Cracked black pepper
• Sea salt
• 300g white fish fillets such as snapper, dory, etc.

Method

1. Preheat oven to 180°C.
2. To make the ratatouille: Heat a non-stick frypan to medium heat.
3. Add olive oil, onion, garlic and eggplant and sauté until lightly browned.
4. Add in zucchini, red capsicum and tomatoes and simmer for 30 minutes to achieve a thick stew.
5. Sprinkle with red wine vinegar and parsley.
6. Season with salt and pepper.
7. Place fish fillets into a baking dish.
8. Top with ratatouille and bake for 15 minutes or until the fish is cooked.
9. Serve with a green salad.