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Ingredients
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2 tablespoons olive oil
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1 yellow capsicum, cut into 2cm pieces
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2 medium zucchini, halved lengthways, chopped
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1 small eggplant, cut into 2cm pieces
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410g can chopped tomatoes (with chilli and parsley)
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400g ling fish fillets, cut into 2.5cm pieces
Method
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1Heat oil in a large saucepan over medium-high heat. Cook capsicum, zucchini and eggplant, stirring, for 5 minutes or until lightly browned.
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2Add tomatoes and 1/2 cup cold water. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 4 minutes or until vegetables are just tender. Add fish. Simmer, uncovered, for 3 minutes or until fish is cooked through.
Source: taste.com.au
