Time 1 hour
Makes 4 servings
1 large or 2 medium zucchini
1 medium or 2 small eggplants
1 medium red bell pepper, cored
2 medium or 3 small tomatoes, cored
3 tablespoons olive oil, or more as needed
1 tablespoon minced garlic
1 large onion, chopped
Salt and freshly ground black pepper
1 tablespoon fresh thyme leaves
1/2 cup Niçoise or kalamata olives, pitted, optional
4 thick fish fillets or steaks (about 1 1/2 pounds)
1/2 cup roughly chopped fresh basil leaves
1. Trim and cut the eggplant and zucchini into 1-inch chunks. Cut the pepper into strips. Roughly chop the tomatoes, reserving their juice.
2. Put 2 tablespoons of the oil in a large skillet over medium-high heat and immediately add the garlic. When it begins to sizzle, add the onion and sprinkle with salt and pepper. Cook, stirring occasionally, until the onion begins to soften, 3 to 5 minutes.
3.
