- Preheat oven to 230°C (450°F).
- Heat oil in a skillet over high heat. Add onion, eggplant, zucchini and yellow pepper. Cook until vegetables are lightly roasted but still crisp.
- Add tomatoes, sugar, herbs and olives. Season with salt and pepper to taste. Cook for 3 minutes, or until all liquid has evaporated. Transfer vegetables to a lightly oiled ovenproof dish. Arrange pangasius fillets on vegetables. Season generously with pepper, and add salt to taste.
- Bake in the oven for 20 to 25 minutes, or until fish is opaque and flakes easily with a fork. At serving time, sprinkle with feta cheese and garnish with fresh parsley. Serve with couscous.
Variation: Replace eggplant with artichoke hearts and add several finely chopped dried tomatoes.
