Ingredients
- 1 pound eggplant, cut into 1-inch cubes (3 cups)
- 1 medium-large zucchini, cut into 1-inch pieces (2 cups)
- 1 large bell pepper, cut into 1-inch pieces (1 1/2 cups)
- 1 onion, cut into 1-inch pieces
- 4 teaspoons olive oil, divided
- 2 tablespoons finely chopped fresh thyme (or 1 tsp dried)
- Vegetable oil cooking spray
- 1 tablespoon finely chopped garlic
- 1 jar (14 oz) prepared marinara sauce
- 4 monkfish fillets (about 6 oz each)
- 3 tablespoons finely chopped fresh basil (plus leaves for garnish)
- 2 tablespoons drained capers
Description
Don't Worry If The Fat Seems A Bit High--it's Mostly The Heart-healthy Kind From The Fish.
Self
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