Monkfish With Ratatouille

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Self Magazine

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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

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