Eggplant-Zucchini Fish Stew(Serves 8) - cooking recipe

Ingredients

2 lb. fresh or frozen fish fillets
1 large onion, thinly sliced
1 large green bell pepper, chopped
1 clove garlic, minced
2 Tbsp. cooking oil
3 c. tomato juice
1 1/2 tsp. salt
1 tsp. sugar
1 tsp. dried basil, crushed
1/4 tsp. pepper
1 medium eggplant
2 medium zucchini squash, sliced
grated Parmesan cheese (optional)

Preparation

Thaw fish if frozen.
Remove any skin from fish fillets and cut fillets into 1-inch pieces; set aside.