Preheat a fanforced oven to 400 Fahrenheit/200 Celsius.
In a large bowl, toss eggplant, zucchini, capsicum, onion, tomatoes, olives and garlic in oil and vinegar. Season with salt and pepper.
Place in a large baking dish, cook for 15 minutes in the oven. Top with fish fillets and continue cooking for 15 minutes. In the last 5 minutes, add pine nuts on the dish to toast.
Remove from oven and sprinkle with basil leaves.
Divide fish and caponata between a dish and a lunch box to enjoy leftovers tomorrow. Add lemon wedges.
This dish is loaded with summer vegetables for a refreshing, laid-back dinner the whole family will enjoy. Plus, you'll get some leftovers out of this recipe to ensure the next day's lunch is sorted.
