1 pond egg plant, cut into cubes
2 medium large zucchini, cut into slices
1 large red bell pepper, cut
1 large green bell pepper, cut
1 large onion, sliced
4 tsp olive oil
2 tbsp fresh chopped thyme
1 tbsp chopped garlic
1 jar prepared marinara sauce
4 tilapia fillets (6 oz each)
3 tbsp fresh basil
2 tbsp drained capers
1/4 c. black olives
-Heat oven to 450 degrees. Toss eggplant, zucchini, bell peppers, and onion with 2 tbsp oil in a bowl.
-Add thyme and season with salt and pepper, toss again.
-Coat a shallow baking pan with cooking spray. Arange veggies on pan and roast until tender (about 20 minutes)
-Stir in garlic and marinara. Cover loosely with foil and roast for 10 minutes.
-Remove pan from oven, stir in chopped basil.
-Rub fillets with remaining 2 tsp oil and season with salt and pepper
-Place fish in vegetables, cover loosely with foil.
-Bake until fish is just cooked through, about 10 minutes.
-Top with basil leaves, capers, and olives.