Fish Stew

2 lbs. fresh or frozen fillets

1 medium onion thinly sliced

3/4 cup green pepper chopped

1 clove garlic minced

2 tablespoon oil

3 cup tomato juice

1 1/2 teaspoon salt

1 teaspoon sugar

1 teaspoon basil

1/4 teaspoon pepper

1 medium eggplant peeled and diced (5 cups)

2 cups sliced zucchini

grated parmesan cheese

Thaw fish if frozen. Remove skin from fillets and cut into 1" pieces; set aside.

In 4 qt Dutch oven cook onion, green pepper and garlic in hot oil till onion is tender, but not brown. Stir in juice, salt, sugar, basil, an pepper. Add eggplant, cover and cook about 10 minutes or till eggplant is tender. Stir in zucchini and fish.

Cover and cook 10-15 minutes longer or till zucchini is tender and fish flakes easily when tested with fork. Stir occasionally.

Ladle into soup bowls and sprinkle each serving with grated parmesan.