Instructions

1. In a frying pan, cover the bottom with a thin layer of olive oil, sauté the onion, garlic, and diced green pepper.
2. Once they get a brighter color, add the aubergine, zucchini, and one of the diced tomatoes. Season and cook until you see that the ingredients are soft but still firm on the outside.
3. Grate the rest of the tomatoes, add them to the pan and stir to integrate. (removes the skin from the tomatoes) Cook everything together for 3-4 minutes.
4. At the last minute, add the fresh thyme leaves and a fresh lemon wedge to the pan. Stir to integrate, letting it rest with the fire off for a couple more minutes.
5. Brush a grill pan with olive oil and when it is very hot, add the mackerel fillets, cooking them for 2 minutes on each side. Serve warm.

Recipe courtesy of Visit Southern Spain
https://visitsouthernspain.com/grilled-spanish-mac...