Petrale Napoleons with Ratatouille Confit | Williams Sonoma

Ingredients

• 1 eggplant, (1/2 lb.), unpeeled, cut into 1/2-inch dice
• 1 small yellow onion, chopped
• 2 tsp. herbes de Provence
• 1 yellow bell pepper, seeded and cut into 1/2-inch dice
• 2 tsp. sugar
• Salt and freshly ground pepper, to taste
• 4 large plum tomatoes, seeded and diced
• 3 large garlic cloves, minced
• 2 Tbs. tomato paste
• 3 Tbs. each chopped fresh basil and flat-leaf parsley
• 1/2 cup chicken broth
• 4 petrale or lemon sole fillets, each about 5 oz.
• 1 tsp. olive oil