From inthekitchenwithkath.com
(Adapted from Mark Bittman’s recipe in How to Cook Everything the Basics)
Serves 2 (double for 4 servings)
1 tablespoons olive oil, plus 2 more teaspoons for serving
3/4 cup chopped onion
1 medium zucchini, cut into 1-inch pieces
1 small eggplant, cut into 1-inch pieces
½ red pepper, cut into 1-inch squares
Salt and freshly ground black pepper
1 medium tomato, cored and chopped (or 6 - 8 cherry tomatoes, halved)
1½ teaspoons fresh thyme leaves
2 cloves garlic, pressed
¼ cup pitted Nicoise or kalamata olives (optional)
¾ pound thick fish fillets or steaks
¼ cup roughly chopped fresh basil leaves
1. Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally for about 5 minutes.
2. Add the zucchini, eggplant, and pepper to the skillet. Sprinkle with salt and pepper. Cook, stirring occasionally, for about 15 minutes.
3. Add the tomato, thyme, pressed garlic (and olives, if you’re using them) and then cook for another 5 – 10 minutes. If it seems to be a little dry, add a bit of water.
4. Sprinkle the fish with salt and put it on top of the vegetables. Cover and cook until the fish is done. Timing will depend on the thickness of the fish. Plan on about 10 minutes per inch of thickness.
5. Stir in the basil, and serve immediately. Drizzle the fish with the 2 extra teaspoons of olive oil.