Spinach Stuffed Baked Sole

Ingredients

• Cooking spray
• 8 (3 to 4-ounce) fillets of sole
• 1 (8-ounce) package frozen spinach and artichoke dip, thawed (recommended: TGI Friday's)
• 1 lemon, 1/2 cut into wedges and 1/2 juiced
• Salt and fresh ground black pepper
• Artichoke Ratatouille, for serving, recipe follows
• 3 tablespoons olive oil
• 1 small eggplant, diced into 1-inch cubes
• 1 (16-ounce) bag frozen stir-fry vegetables, thawed (recommended: Birds Eye)
• 1(9-ounce) package frozen artichoke hearts, thawed
• 1 tablespoon minced garlic
• 1/2 teaspoon red pepper flakes
• Salt and fresh ground pepper
• 1 (14.5-ounce) can diced tomatoes
• 1/4 cup chopped fresh basil

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