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 teaspoon olive oil, divided

2 tablespoon finely chopped fresh thyme (or 1 teaspoon dried)

Vegetable oil cooking spray

1 tablespoon finely chopped garlic

1 jar (14 ounces) prepared marinara sauce

4 monkfish fillets (about 6 ounces each)

3 tablespoon finely chopped fresh basil (plus leaves for garnish)

2 tablespoon drained capers

Description

Don't Worry If The Fat Seems A Bit High—it's Mostly The Heart-healthy Kind From The Fish.

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