Mediterranean-Style Baked Fish with Vegetables

Ingredients

• 2 small eggplants, trimmed and cut into 1-inch chunks
• 175g petite capsicum, halved and seeded
• 1 large red onion, thickly sliced
• 1 tablespoon olive oil
• 400g can diced tomatoes
• 1/4 cup fresh parsley, chopped
• cooked couscous for serving
• cooking spray
• 2 cloves garlic, sliced
• 2 medium zucchini, trimmed and cut into 1-inch chunks
• 1/4 cup pitted kalamata olives, roughly chopped
• 1/4 cup fresh dill, chopped
• 1 tablespoon pine nuts, toasted
• 1 lemon, zested and juiced
• 4 x 150g firm white fish fillets