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1
Heat oven to 425 degrees.
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2
Cover a baking sheet with parchment and place eggplant on top.
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3
Season with salt to taste and toss with 2 tablespoons olive oil.
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4
Place in oven on middle rack and roast for 15 minutes, stirring halfway through.
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5
Remove from oven and reduce heat to 375 degrees.
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6
Heat 2 tablespoons olive oil in a heavy lidded skillet or casserole and add onions and pepper.
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7
Cook, stirring often, until just about tender, about 5 minutes.
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8
Add minced garlic and cook, stirring, until fragrant, 30 seconds to a minute.
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9
Add zucchini and roasted eggplant, and stir together.
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10
Season generously with salt and pepper and add 1/2 bay leaf, 1/2 teaspoon rosemary and 1/2 teaspoon thyme.
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11
When vegetables are sizzling, cover pan, reduce heat to low, and simmer 20 minutes, stirring occasionally.
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12
Stir in the tomato.
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13
Taste and adjust seasonings.
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14
Meanwhile, oil a large baking dish or gratin (large enough to accommodate ratatouille and fish).
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15
Season monkfish on both sides with salt and pepper.
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16
Make a few slits in the top and insert garlic slices.
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17
Place fish in baking dish, rounded side up.
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18
Sprinkle shallots around fish.
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19
Drizzle 1 tablespoon olive oil over fish and sprinkle with remaining rosemary and thyme.
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20
Break up remaining bay leaf into a few pieces and scatter over fish.
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21
Pour wine into baking dish and place in oven for 25 minutes.
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22
Remove baking dish from oven and carefully transfer fish to the baking sheet you used for the eggplant.
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23
Pour off liquid in baking dish and discard.
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24
Transfer ratatouille to baking dish and place fish on top.
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25
Return to oven and bake 10 to 15 minutes, or until fish is completely opaque and can be pulled from the bone.
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26
Monkfish wont flake apart like other white-fleshed fish; the texture is similar to cooked lobster.
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27
Remove from oven.
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28
Remove pieces of bay leaf, then garnish with basil and serve.
