Alaska Halibut Ratatouille

Source: Alaskan Seafood Council

Yield: 24 (approx. 1 c. ea.) servings

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Nutritional Information:
Nutritional Information

Ingredients

•	4 qt. SYSCO Imperial Eggplant, cut into 1 1/2" cubes

•	3 c. Arrezzio Olive oil, divided

•	1 Tbsp. SYSCO Imperial/McCormick salt

•	4 qt. SYSCO Imperial Onions, coarsely chopped

•	6 c. 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" thick

•	9 c. SYSCO Imperial Onions, coarsely

•	6 c. SYSCO Imperial Red bell peppers, seeded and cut into 1" cubes

•	6 c. SYSCO Imperial Green bell peppers, seeded and cut into 1" cubes

•	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" cubes

•	1 c. SYSCO Classic California ripe olives, sliced

•	SYSCO Imperial/McCormick ground black pepper to taste

•	2 c. White wine

Preparation

1.	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 or until eggplant is just tender. Uncover and keep warm.

2.	Heat remaining oil in large skillet; saute zucchini, onions, bell peppers, Italian seasonings and garlic until vegetables are tender.

3.	Add tomatoes, halibut cubes, olives and pepper; simmer until fish is firm.

4.	Stir into eggplant mixture with wine; cook until heated through.

5.	Serve hot over pasta or rice.