Ratatouille with Red Snapper

(16) Course Main Dishes Prep Time 15m Total Time 55m

Ingredients in this Recipe

1 (14.5 ounce) can no salt added diced tomatoes
1 large eggplant (about 1 pound), trimmed and cut into small dice (about 3 cups)
1 medium onion, cut into small dice (about 1 1/2 cups)
1 teaspoon herbs de Provence (or 1/2 teaspoon dried thyme and 1/4 teaspoon each dried rosemary and dried marjoram)
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves, plus more for garnish
2 cloves minced garlic (about 2 teaspoons)
2 medium zucchini (1 pound total), trimmed, cut into small dice (about 2 1/2 cups)
2 teaspoons lemon juice
2 teaspoons rosemary (or other herb) infused olive oil, optional
3 tablespoons olive oil, divided
4 (5 ounce) fillets red snapper, skin on

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