• 75 ml pitted black olives
•  1/2 teaspoon each: basil and fennel seeds
•  1 teaspoon herbs de Provence
•  1 teaspoon sugar
•  1 tin (approx. 540 ml) diced tomatoes, drained
•  1/2 yellow sweet pepper, chopped
•  1/2 zucchini, diced
•  125 ml diced eggplant
•  1/2 onion, thinly sliced
•  1 tablespoon olive oil
•  Salt and pepper
•  450 g pangasius fillets
•  For garnish: crumbled feta cheese and finely chopped fresh parsley

Directions: