4ea 6oz fillets of walleye
1ea lemon, sliced thinly
salt and pepper
5T olive oil
2T garlic, minced
1lb eggplant, diced
1ea red pepper, diced
1ea zucchini, diced
1ea onion, diced
1T basil, chopped
1-1/2c tomatoes, diced
3T red wine vinegar
Heat oil in a large sauté pan, add the eggplant and onion and cook over medium heat for 8-10 minutes until wilted and softened.
Add the red pepper; continue cooking for 3-4 minutes.
Add zucchini, tomatoes, garlic and vinegar, cover and cook for 5-6 minutes.
Uncover and stir in the basil and cracked black pepper, serve warm.
Place the fish on a piece of parchment paper twice the size of the fish.
Sprinkle with salt and cover with a couple of lemon slices.
Fold the parchment over the fish, turn the parchment so the fold in facing horizontally.
Starting at the bottom corner, place your finger on the edge and fold over a 1 inch piece, hold down the fold and move your finger forward and repeat the process until you have a half moon shaped package. Place on a cookie sheet.
Bake at 375 for 10-12 minutes, remove from the parchment and serve with the ratatouille.