Ratatouille with Red Snapper

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 14.5 ounce canned tomatoes diced canned
• 1 pound eggplant trimmed cut into small dice ( 3 cups)
• 0.3 cup basil leaves fresh plus more for garnish chopped
• 2 teaspoons garlic minced
• 1 teaspoon herbs de provence dried (or)
• 2 teaspoons juice of lemon 
• 2 teaspoons rosemary infused olive oil (or other herb)
• 3 tablespoons olive oil divided
• 1 medium onion cut into small dice ( 1 1/2 cups)
• 0.8 teaspoon salt plus more for seasoning
• 20 ounce fillets snapper red
• 2 medium zucchini trimmed cut into small dice ( 2 1/2 cups) (1 pound total)

Equipment

• frying pan
• broiler

Directions

1. In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat.
2. Add the eggplant and cook, stirring, until eggplant has softened but not completely lost its shape, about 5 minutes.
3. Remove the eggplant from skillet.
4. Heat another tablespoon of oil in the same skillet over medium-high heat.
5. Add the onions and cook until soft and translucent, about 5 minutes.
6. Add the garlic and zucchini to the pan and cook, stirring occasionally, until the zucchini is soft, about 6 to 7 minutes. Return eggplant to pan and add tomatoes, herbs de Provence, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer approximately 10 minutes. Season with additional salt, to taste. Stir in basil and remove from heat.
7. To cook fish, preheat broiler.
8. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper.
9. Combine the remaining tablespoon olive oil with the lemon juice and brush on fillets. Broil until fish is cooked and firm, about 7 minutes.
10. Mound 1 cup ratatouille on 4 plates; top each mound with 1 fish fillet and drizzle with 1/2 teaspoon herb infused oil, if using.
11. Garnish with additional basil.