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1 small eggplant cut into 3cm cubes
1 small red capsicum seeds removed and cut into 3cm cubes
1 small zucchini halved and sliced into thick discs
1 small red onion cut into wedges
1 cup cherry tomatoes chopped in half
½ cup kalamata olives pitted
2 medium garlic clove crushed
30 ml extra virgin olive oil
30 ml apple cider vinegar
pinch sea salt
pinch ground pepper
300 g white fish fillets, firm cut into equal sizes
2 tbsp pine nuts, raw, unsalted
¼ cup basil, fresh
½ a lemon cut into wedges, to serve
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.