How to make
Season the shark fillets with salt and pepper and leave them to stand for 1 hour in the refrigerator. Cut the eggplants, zucchini and tomatoes into small pieces and chop the onions finely. Peel and crush the garlic cloves and cut the roasted peppers into strips. In hot oil, fry the eggplants, then the zucchini and finally the onions.
Transfer the vegetables to a large pot with the peppers, tomatoes, chili peppers, garlic, thyme and bay leaf. Add a little salt.
Sauté the dish over low heat for about 20 minutes, occasionally stirring. Brush a grilling pan with Teflon coating with a little oil and grill the shark fillets. Serve a piece of fish, topped with sauce. Optionally, top with a little olive oil and lemon juice.
