Hoki Tossed in Ratatouille

Recipe from New Zealand Hoki Forever

serves 4

Ingredients

800g Hoki
1 garlic clove
grapeseed oil
3 tbsp tomato puree
2 large eggplants (cut in wedges lengthwise)
4 zucchini (cut in 5cm lengths, then wedges)
2 large tomatoes (chopped)
grated parmesan cheese
2 capsicums (sliced)
1 tbsp French oregano
100ml olive oil
1 cup white wine

To make

1. Ratatouille: sprinkle the eggplant with salt and let stand for 30 minutes, then dry off the moisture with a paper towel
   
2. In hot olive oil, cook the eggplant until nicely brown and remove from the pan.  Then cook the onion and reserve – likewise the zucchini and capsicum separately
   
3. Cook the garlic for 1 minute and add the tomato puree and wine, bring to the boil then add back all the vegetables and the oregano
   
4. Fish: cut the hoki into 2cm cubes, toss with lots of parmesan, then cook in the grapeseed oil in a hot pan.  Serve the ratatouille decoratively and place the hoki on top.