Monkfish with Ratatouille

Name: Monkfish with Ratatouille
Ingredients: 1 jar (14 ounces) prepared marinara sauce; 1 large bell pepper, cut into 1 inch pieces (1 1/2 cups); 1 medium large zucchini, cut into 1 inch pieces (2 cups); 1 onion, cut into 1 inch pieces; 1 pound eggplant, cut into 1 inch cubes (3 cups); 1 tablespoon finely chopped garlic; 2 tablespoon drained capers; 2 tablespoon finely chopped fresh thyme (or 1 teaspoon dried); 3 tablespoon finely chopped fresh basil (plus leaves for garnish); 4 monkfish fillets (about 6 ounces each); 4 teaspoon olive oil, divided; Vegetable oil cooking spray