Baked Fish with Ratatouille Recipe

Ingredients

• 6 6- to 7-ounce sea bass fillets
• 5 tablespoons olive oil
• 2 tablespoons chopped garlic
• 1 1-pound eggplant, cut into 3/4-inch pieces
• 1 large red bell pepper, cut into 1/2-inch pieces
• 1 small onion, chopped
• 1 tablespoon dried oregano
• 1 14 1/2-ounce can (1 3/4 cups) crushed tomatoes with added purée
• 3 tablespoons red wine vinegar