INGREDIENTS
1 small red onion, finely diced
1 zucchini, cut into cubes
1/2 a large eggplant, cut into cubes
3 tomatoes
1tsp tomato paste
1/2 clove garlic, grated
1/4 cup olives, pitted and sliced in half
1/4 cup of water
salt and pepper, to taste
4 cod fillets
2 tbsp olive oil
2 -3 basil leaves
METHOD
Bring a large pot of water to a boil. Using the tip of a knife, score a shallow X on the bottom of each tomato. Lower the tomatoes into the boiling water. Blanch for 30-60 seconds. Let the tomatoes cool before removing the skins. Roughly chop the tomatoes and transfer to a bowl.
In a large saucepan, warm the olive oil. Stir in the red onion and let cook for approximately 2 -3 minutes, before adding the eggplant. Cook for about 3 minutes, then stir in the zucchini and grated garlic. Then stir in the tomato paste before adding the chopped tomatoes. Season with the basil leaves and salt and pepper. Add the water, then cover with a lid and leave for 10 minutes.
Meanwhile, prepare the cod. Gently pat the cod fillets with a kitchen towel. Season with salt and pepper, then coat with olive oil.
Remove the lid and stir in the olives. Place the cod fillets on top of the ratatouille. Cover with the lid and leave for 5 minutes. Once done, remove the lid and flip the cod fillets to the other side. Cover again with the lid and cook for another 5 minutes.
Serve and enjoy!