Pan-Roasted Striped Bass With "Ratatouille"

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2 striped bass fillets (4 oz each)

1 tbsp lemon juice

2 tbsp grapeseed oil

salt & pepper

1 shallot, chopped

4 summer squash (such as yellow, zucchini, etc.), chopped

1 cup cherry tomatoes, halved

4 Thai eggplants or 1 small eggplant, chopped

2 tbsp olive oil

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