1/4 cup vegetable oil
3 onions
3 bell peppers, sliced into 1/2 inch slices
3 diced tomatoes
1 medium eggplant, sliced 1/4 inch slices
1/2 cup parsley
6 fish filets, cut into 2 inch pieces
2-3 Tbls oil
salt and pepper to taste

In a skillet heat oil and add onions and peppers. Cook until just tender. Add tomatoes and eggplant, salt, pepper and parsley. Stir gently and cook for 5 minutes. Sprinkle the fish with salt and pepper. Add to vegetable and stir. Oil a large piece of double foil well. Place vegetable and fish mixture into the foil. Seal well, place foil package onto a cookie sheet and bake in a 375 degrees oven for 25 minutes.