Monkfish with Ratatouille

Ingredients

• 1 pound eggplant, cut into 1-inch cubes (3 cups)
• 1 medium-large zucchini, cut into 1-inch pieces (2 cups)
• 1 large bell pepper, cut into 1-inch pieces (1 1/2 cups)
• 1 onion, cut into 1-inch pieces
• 4 teaspoon olive oil, divided
• 2 tablespoon finely chopped fresh thyme (or 1 teaspoon dried)
• Vegetable oil cooking spray
• 1 tablespoon finely chopped garlic
• 1 jar (14 ounces) prepared marinara sauce
• 4 monkfish fillets (about 6 ounces each)
• 3 tablespoon finely chopped fresh basil (plus leaves for garnish)
• 2 tablespoon drained capers

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