Ratatouille with Red Snapper - Ellie Krieger

Ingredients

• 3 tablespoons olive oil
• 1 large eggplant (about 1 pound), trimmed and cut into small dice
• 1 medium onion, cut into small dice
• 2 medium zucchini (1 pound total), trimmed and cut into small dice
• 2 cloves garlic, minced
• One 14.5-ounce can no-salt-added diced tomatoes
• 1 teaspoon herbes de Provence, or ½ teaspoon dried thyme and ¼ teaspoon each of dried rosemary and dried marjoram
• ¾ teaspoon salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• ¼ cup chopped fresh basil, plus more for garnish
• Four 5-ounce red snapper fillets, skin-on
• 2 teaspoons fresh lemon juice