Parchment Baked Cod with Eggplant and Vine Tomatoes

Name: Parchment Baked Cod with Eggplant and Vine Tomatoes
Ingredients: 2pounds (800g) wild-caught cod; 2pounds (800g) boneless white fish fillets, cod, bass, haddock, grouper, catfish, snapper, tilapia (skin-on or skinless); 1 onion (sliced); 2-3 cloves garlic (minced or grated); 10ounce (300g) cherry or vine tomatoes; 1 big eggplant (cubed); ¼ cup olive oil (extra virgin ); 1 small lemon (zest); 1½ tablespoon fresh thyme (or 1 teaspoon dry) (chopped); 1½ tablespoon fresh oregano (or 1 teaspoon dry) (chopped); 1 tablespoon fresh dill chopped (optional); Salt and pepper to taste