Alaska Halibut Ratatouille Courtesy Of: Sysco Corporation Alaska Halibut Ratatouille 24 4 qt Sysco Imperial Eggplant, cut into 1 1/2 cubes 3c Arrezzio Olive oil, divided 1 Tbsp Sysco Imperial/McCormick salt 4 qt Sysco Imperial Onions, coarsely chopped 6c Sysco Imperial Green bell peppers, seeded and cut into 1-inch cubes 1/4 c Sysco Imperial/McCormick 4 qt Sysco Imperial Zucchini, halved and sliced 1 9 c Sysco Imperial Onions, coarsely 6 c Sysco Imperial Red bell peppers, seeded and cut into 1 6 c Sysco Imperial Green bell peppers, seeded and cut into 1 1/4 c Sysco Imperial/McCormick Dry Italian herb seasonings 2 Tbsp Sysco Imperial Garlic, minced 1 (#10) can Sysco Imperial canned whole tomatoes in juice 9 lb Sysco Classic halibut, cut in 1 1 c Sysco Classic California ripe olives, sliced to taste Sysco Imperial/McCormick ground balck pepper 2c White wine Combine egglplant, 1 c. olive oil and salt; toss to mix.
Place in hotel pan; cover with foil and bake at 400 degrees F.for 35 minutes
Uncover and keep warm.
Heat remaining oil in large skillet; saute zucchini, onions, bell peppers, Italian seasonings and garlic
until vegetables are tender.
Add tomatoes, halibut cubes, olives and pepper; simmer until fish is firm.
Stir into eggplant mixture with wine; cook until heated through.
Serve hot over pasta or rice.