2 tbsp (30 mL) olive oil
1 cup (250 mL) chopped onion
2 Italian or Chinese eggplants, chopped
2 zucchini, chopped
½ red pepper, chopped
3 tomatoes, chopped
¼ cup (60 mL) dry white wine
2 tbsp (30 mL) chopped fresh parsley
1 tbsp (15 mL) chopped fresh basil
Salt and freshly ground black pepper to taste
4 salmon fillets, each 6 oz (175 g)
- Add oil to a skillet set over high heat. Stir in onion, eggplants, zucchini and red pepper. Sauté for 3 minutes, until vegetables have softened. Add tomatoes and wine. Simmer for 2 minutes, until tomatoes have softened.
- Reduce heat. Simmer, covered, for 3–5 minutes, until vegetables are cooked through. Stir in parsley, basil, salt and pepper.
- Season salmon with salt and pepper. Nestle salmon into ratatouille. Cover and cook gently for 8 minutes, until salmon is cooked but slightly pink in centre.
- Serve salmon over ratatouille.