Baked Fish With Eggplant, Capsicum and Butter Beans

Ingredients

• 1/4 cup extra virgin olive oil
• 2 medium eggplants, cubed
• 2 red capsicums, cut into strips
• 3 large ripe tomatoes, diced
• 1 small red chili pepper, finely chopped
• 4 garlic cloves, crushed

• 1 (400 g) can butter beans, drained
• salt & pepper, to taste
• 4 white fish fillets

Directions

1. 1

   Preheat oven to 180 degrees Celcius.

2. 2

   Toss the olive oil, eggplant, tomato, capsicum, chili and garlic. Place in preheated oven for 10 minutes.

3. 3

   While the veggies are cooking, brush the fish with a little olive oil and lemon juice.

4. 4

   Remove the veggies from the oven, add the beans and gently toss through.

5. 5

   Lay the fish on top of the vegetables and cook for a further 10 minutes.