Fish with Veggies (Ratatouille) Serves 6 (11 net carbs per serving)

2-3 cloves garlic - minced
2 bell peppers (red, green, yellow) - coarse chop
1 good sized red onion - coarse chop
1 large eggplant - unpeeled cut into 1 inch chunks
2-3 cups zucchini - 1 inch chunks
salt and pepper to taste (start with 1/2 teaspoon each)
2 cups chopped tomatoes - fresh or canned with juice
1 tablespoon fresh thyme (1 teaspoon dried leaves)
1/2 cup calamata olives - optional
1/2 cup fresh basil - chopped (1-2 tablespoons dried)
2 pounds of fish (we used red snapper) seasoned with salt and pepper

In a large pot or skillet, start by sauteing garlic, peppers and onions in olive oil until they soften - about 5 minutes. Add eggplant, zucchini, salt and pepper. If using olives, use less salt. Cook until eggplant is soft - about 10 minutes. Add tomatoes, thyme and olives and simmer 5 minutes more. Taste and add more salt and pepper if needed. If using dried basil, add it now. Place fish on top of simmering vegetables and cover pan. Let simmer for 10 minutes or until fish is flakey. Remove fish to serving platter and stir fresh basil into vegetables and then remove the vegetable mixture to the serving platter. Drizzle with good olive oil if desired.
Total Carbs-95 Net Carbs-64

Inspired by Mark Bittman