Fish, Zucchini and Oregano Casserole

• olive oil flavored cooking spray
• 1 brown onion, halved, thinly sliced
• 350 g orange sweet potatoes, peeled, cut into 2cm pieces
• 2 small zucchini, cut into 1cm pieces
• 200 g broccoli, trimmed, cut into florets
• 1 small eggplant, diced
• 800 g diced tomatoes
• 13 cup fresh oregano leaves
• 500 g white fish fillets, cut into large pieces
• 1 small white breadstick, sliced, toasted

1. Heat a heavy-based saucepan over medium heat.
2. Lightly spray with oil.
3. Add onion and cook, stirring, for 2 minutes or until golden.
4. Add sweet potato.
5. Cook, stirring, for 3 minutes.
6. Add zucchini, broccoli, eggplant, tomatoes and 1/4 cup oregano.
7. Bring to boil.
8. Reduce heat to low.
9. Cover and cook for 8 to 10 minutes or until sweet potato is tender.
10. Stir in fish.
11. Simmer, uncovered, for 4 to 5 minutes or until fish is cooked through.
12. Sprinkle with remaining oregano.
13. Serve casserole with toasted bread.

olive oil, brown onion, orange sweet potatoes, zucchini, broccoli, eggplant, tomatoes, oregano, white breadstick

Taken from www.food.com/recipe/fish-zucchini-and-oregano-casserole-291864 (may not work)