Ingredients
- 5 tablespoons olive oil
- 2 tablespoons chopped garlic
- 1 (1 lb) eggplant, chopped into 3/4 inch pieces
- 2 zucchini, chopped into 1/2 inch pieces
- 1 large red bell pepper, chopped into 1/2 inch pieces
- 1 small onion, chopped
- 1 tablespoon dried oregano
- 1 (14 1/2 ounce) can crushed tomatoes, with liquid
- 3 tablespoons red wine vinegar
- salt and pepper
- 6 (7 ounce) orange roughy or 6 (7 ounce) sea bass fillets
Directions
-
In a large pot, heat oil over medium-high heat.
-
Add the chopped garlic to the pot and saute for 30 seconds.
-
Add in the next 5 ingredients; stir to combine.
-
Cover the pot and cook vegetables about 10 minutes or until they begin to get soft, stirring occasionally.
-
Add in the tomatoes and vinegar; stir to mix.
-
Lower heat to medium; cover and cook for about 25 minutes or until vegetables are very tender.
-
Season with salt and pepper to taste.
-
Meanwhile, sprinkle fish fillets with salt and pepper.
-
Place fillets in a lightly oiled 13×9 inch glass baking dish.
-
Spoon vegetable mixture over fish.
-
Bake, uncovered, at 375 degrees for about 20 minutes or until fish is just opaque in the center.