Ratatouille is especially good served alongside oily fish such as Mackerel, Tuna and Tailor. (Serves 4-6)

1 kg mackerel fillets
2 tablespoons whit wine
Squeeze of lemon

RATAOUILLE:
2 cloves of garlic
2 medium zucchini
1 medium eggplant
1 red capsicum
1/4 cup olive oil plus 2 tablespoons olive oil
1 1/2 cup tomato puree
2 tablespoons tomato paste
Chopped basil
Pinch of sugar
Salt and pepper

* Finely dice onion, garlic, zucchini, eggplant and capsicum
* Fry vegetables in 1/4 cup of olive oil, stirring frequently until nicely browned.
* Add tomato puree and paste and boil gently until thickened.
* Season with basil, salt and pepper, and a pinch of sugar.
* Arrange mackerel on oven tray and sprinkle with extra olive oil, wine and lemon juice.
* Cover and bake in a moderate oven for 15 - 20 minutes until just cooked. Alternatively mackerel could be grilled or barbecued.
* Arrange fish on plates, spoon over warm sauce and garnish with fresh basil.
* Serve mackerel with buttered spinach fettucine.