Steamed Fish with Ratatouille

I found this recipe in a health magazine. Although there are specific amounts in the recipe, I can never seem to follow the exact measurements. I usually read recipes for ideas, and then go off on my own. So this is what I came up with:

The Chopping Part: It’s best to do all this before starting to cook. Chop enough vegetables according to how many people you plan to serve.

Zucchini and Eggplant: chop into small cubes.
Red Bell Pepper: slice thinly
Vine Ripe Tomatoes: chopped
Garlic
Purple Onion
Kalamata Olives
Fresh Thyme
Fresh Basil
Salt and Pepper

Cook (in a large flat pan with EVO) the garlic, onions, and red bell pepper first. Then add the zucchini and eggplant. After that, add the tomatoes, thyme, and kalamata olives. When the mixture has cooked for a while, lay whatever fish fillets you choose on top of the vegetables. The original recipe called for cod, but I find that fish too bland. Red Snapper or even salmon would be good. Cover the pan and reduce the heat so that the fish will slowly steam. When the fish is done, remove it from the pan and add the chopped basil to the vegetables right before serving.

California Basmati Brown Rice goes well with this dish. 
The fresh thyme and basil really make a difference!