INGREDIENTS
4 c. to tab (60 ml) olive oil
2 cups (500 mL) diced eggplant
1 cup (250 mL) diced zucchini
1 cup (250 mL) green pepper, diced
1/2 onion, diced
2 cloves garlic, chopped finely
1/4 tsp. tsp (1 mL) salt
1/4 tsp. tsp (1 mL) hot pepper flakes
1 diced tomatoes (19 oz / 540 mL)
2 c. TAB (30 ml) of tomato paste
1 c. to tab (15 mL) fresh oregano, finely chopped
1/3 cup (80 ml) fresh parsley, finely chopped
1/4 cup (60 ml) of flour
4 tilapia fillets (or other firm-fleshed white fish) (about 1 1/2 lb / 750 g in total)
PREPARATION
1. In a large saucepan, heat 2 tbsp. to tab (30 mL) of the oil over medium heat. Add eggplant, zucchini, bell pepper, onion, garlic, salt and hot pepper flakes and cook, stirring occasionally, for about 10 minutes or until vegetables are softened. Add tomatoes, tomato paste and oregano. Cover and simmer for about 15 minutes or until the preparation is thickened and vegetables are tender. Add the parsley and mix.
2. Meanwhile, put the flour in a shallow dish and spend the fish fillets, turning to coat well (shake off excess). In a large non-stick skillet, heat remaining oil over medium heat. Add tilapia fillets, a few at a time, and cook 2 to 3 minutes on each side or until browned and crispy. Serve the tilapia fillets topped with ratatouille.
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