2 tablespoons vegetable oil
2 cups chopped onions
1 cup chopped green bell peppers
1 cup chopped celery
Freshly ground black pepper
1 medium eggplant (about 1/2 pound), peeled and cut into 1-inch cubes
1 medium zucchini (about 1/2 pound), cut into 1-inch cubes
1 medium yellow squash (about 1/2 pound), cut into 1-inch cubes
3 cups fresh tomatoes, chopped, peeled and seeded
2 tablespoons chopped garlic
1 teaspoon chiffonade of fresh basil
1 teaspoon chopped fresh thyme leaves
4 snapper fillets (6 to 8 ounces each), skin off
4 tablespoons Dijon mustard
1 cup finely chopped assorted fresh herbs
3 tablespoons olive oil
1 tablespoon finely chopped fresh parsley
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