Roasted Sole Ratatouille

• 4 cups cubed eggplant
• 2 cups fresh or frozen whole-kernel corn, thawed
• 1 1/2 cups sliced zucchini
• 1 medium onion, peeled and sliced
• 1 large sweet red pepper, cut into very thin strips
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon olive oil
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• Vegetable cooking spray
• 4 (4-ounce) sole fillets
• 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese

1. Combine first 10 ingredients in a large bowl; toss well. Place in a roasting pan coated with cooking spray. Cover and bake at 425u0b0 for 45 minutes.
2. Arrange fish over vegetable mixture, and sprinkle with cheese. Broil 5 1/2 inches from heat (with electric oven door partially opened) 8 to 10 minutes or until fish flakes easily when tested with a fork.

eggplant, corn, zucchini, onion, sweet red pepper, basil, oregano, olive oil, freshly ground pepper, salt, vegetable cooking spray, parmesan cheese

Taken from www.myrecipes.com/recipe/roasted-sole-ratatouille (may not work)