Ingredients
1
medium red or green bell pepper, chopped (1 cup)
1
medium onion, cut into 8 wedges, separated
1
small bulb fennel, thinly sliced
1
small eggplant (1 lb), peeled, cut into 1/2-inch cubes
1
can (14.5 oz) organic diced tomatoes with garlic and onion, undrained
4
teaspoons chopped fresh or 2 teaspoons dried oregano leaves
3/4
lb sole, orange roughy or other delicate- to medium-texture fish fillets (about 1/4 inch thick), cut into 4 serving pieces
Feta cheese, if desired
Preparation
Spray 12-inch skillet with cooking spray; heat over medium heat. Add bell pepper, onion and fennel; cook about 5 minutes, stirring frequently, until vegetables are crisp-tender.
Stir in eggplant, tomatoes and 2 teaspoons of the oregano; reduce heat to medium-low. Cover; cook 15 minutes, stirring frequently.
Roll up each fillet, beginning from narrow end, and secure with toothpicks; sprinkle with remaining 2 teaspoons oregano. Place fish rolls, seam sides down, in eggplant mixture. Cover; cook about 8 minutes or until fish flakes easily with fork.
Using slotted spoon, remove fish to serving platter. Remove toothpicks from fish. Serve eggplant mixture with fish. Sprinkle with cheese.
