Spinach Stuffed Baked Sole

Ingredients

• 14.5 ounce canned tomatoes diced canned
• 1 small eggplant diced
• 0.3 cup basil fresh chopped
• 9 ounce artichoke hearts frozen thawed
• 1 tablespoon garlic minced
• 4 servings salt and ground pepper fresh
• 4 servings salt and ground pepper fresh black
• 1  optional: lemon juiced cut into wedges and 1/2
• 3 tablespoons olive oil 
• 0.5 teaspoon pepper flakes red
• 16 ounce stir-fry vegetables frozen thawed (recommended: Birds Eye)
• 3 ounce sole 
• 8 ounce spinach and artichoke dip frozen thawed (recommended: TGI Friday's)

Equipment

• frying pan
• oven
• casserole dish

Directions

1. Preheat the oven to 350 degrees F and spray the bottom of a 9 by 9 casserole dish with cooking spray.
2. Lay the fillets out onto a clean work surface. Evenly divide the spinach and artichoke dip, about 2 tablespoons for each fillet, and spread it over the length of the fillets.
3. Roll each fillet up and place rolled-side down in the prepared casserole dish.
4. Place the lemon wedges down the center of the casserole dish between the rolls and drizzle each with the lemon juice.
5. Sprinkle generously with salt and pepper.
6. Bake until the fish is opaque and cooked through, 20 to 25 minutes.
7. Serve with Artichoke Ratatouille on the side.
8. In a high-sided skillet, heat the oil over medium heat.
9. Add the eggplant, vegetable stir-fry blend, artichokes hearts, garlic, red pepper flakes and season with salt and pepper.
10. Saute until vegetables are almost completely cooked through, about 5 minutes.
11. Add the diced tomatoes, cover and simmer on low until the eggplant is soft and the ratatouille is thickened slightly, 15 to 20 minutes. Just before serving, stir in the basil. Taste and adjust seasoning, if necessary.