Sole is such a delicate fish. On its own it doesn’t have a lot of flavor. But when paired with a robust side dish such as ratatouille it is brought to life! Traditionally ratatouille is simmered with wine, however I have substituted red wine vinegar as it provides a stronger flavor.

• Ingredients
• 4 sole fillets
• 2 tablespoons olive oil
• 1 cup onion, diced
• 1 teaspoon garlic, minced
• 1 cup eggplant, chopped
• 1 cup bell pepper, chopped
• 1 cup zucchini, chopped
• 1 14 oz can diced tomatoes, drained
• 1/4 cup red wine vinegar
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon seasoning salt
• Fresh pepper

Directions:

In a large skillet, warm the olive oil over medium-low heat. Add the onions and saute for 5 minutes until caramelized. Add the garlic, eggplant, peppers, zucchini and stir. Cook for another 10 minutes until the veggies are softened. Next add the tomatoes, red wine vinegar thyme & basil and stir. Lower the heat and simmer for 5 more minutes. Lastly, place the fish fillets on top of the ratatouille and sprinkle with seasoning salt and pepper. Cover with a lid and steam the sole for 5 minutes until flaky. Remove the lid and spoon the ratatouille onto a serving dish with the fish on top. Serve hot.