4 tilapia fillets
1/4 cup all-purpose flour
2 tbsp extra-virgin olive oil
1 small eggplant
1 small zucchini
1 sweet green pepper, seeded and cored
2 tbsp olive oil or vegetable oil
1/2 onion, diced
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp hot pepper flakes
1/3 cup (75 mL) minced fresh parsley
1 can (19 oz) diced tomatoes
2 tbsp tomato paste
Chop eggplant to make 2 cups. Chop zucchini and green pepper to make 1 cup.
In large saucepan, heat oil over medium heat; cook eggplant, zucchini, green pepper, onion, garlic, salt and hot pepper flakes, stirring occasionally, until softened, about 10 minutes.
Stir in tomatoes, tomato paste and oregano; cover and simmer until thickened and vegetables are tender, about 15 minutes. Stir in parsley.
Make the Tilapia:
Meanwhile, in shallow dish, dredge fillets in flour, turning to coat; shake off excess.
In large nonstick skillet, heat oil over medium heat; cook fish, in batches, until crispy and golden, 2 to 3 minutes per side. Serve with ratatouille sauce.