I have used this as on a halibut dish at the restaurant, except I cut the eggplant, zuchini and tomatoes into rounds (1/4" thick) and then roast them in the oven. I sautee the onions (small dice) and garlic (minced) separately with thyme, bay leaf deglazed with sherry, and then spread the mixture on a sheet pan. Over the onion garlic mixture I make overlapping rows of eggplant, followed by zuchini and then tomato (I also throw in some yellow zuchini for color). I then put the sheet pan into the fridge.
Crank your oven up to 400 F. On the stove, get a saute pan smoking, and sear a piece of halibut (seasoned with S&P) on one side then transfer to a oven safe pan, seared side up (my saute pans are oven safe, so i just flip it over). Place a layer of the veggies on top of the halibut, and the place it in the over to finish cooking. The juice from the vegetable will season the fish as it cooks.
I serve it over some saffron cous-cous with pureed roasted red peppers (red pepper coulis)
Takes a little prep time, but once you have the veggies done, it is a quick and easy dish.
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