Fish Provençale | Women's Weekly Food

Ingredients

• 1 tablespoon olive oil
• 1 medium brown onion, finely chopped
• 3 clove garlic, crushed
• 1 cup (250 grams) bottled tomato pasta sauce
• 2 tablespoon finely chopped fresh basil
• 1/3 cup (80 millilitres) fish stock
• 500 gram potatoes
• 2 small eggplant, thinly sliced
• 2 large zucchini, thinly sliced
• 350 gram skinless white fish fillets, thickly sliced