Goldband Snapper Fillets Baked al Cartoccio

Ingredients

• 1 large eggplant
• Large pinch of saffron threads
• 1 cup extra-virgin olive oil (250ml)
• 1 Spanish onion, finely diced
• 1 large yellow capsicum, finely diced
• 1 large red capsicum, finely diced
• 3 cloves garlic, finely chopped
• 3 zucchini, finely diced
• 6 goldband snapper fillets (180gm each), skin on and pin-boned
• 12 sprigs thyme
• 3 tbsp strained lemon juice
• For serving: crusty bread