1. Preheat oven to 350 degrees F (180 degrees C). In a large skillet heat oil over medium-high heat; add onion, garlic and ginger, and cook, stirring, until onions are soft. Add the eggplant, zucchini and peppers, lower heat and cook gently for another 7-8 minutes until vegetables are just tender; stir in tomatoes, season with salt and pepper, set aside.

2. Butter a shallow baking dish and place salmon steaks so they are not touching, pour lemon juice over salmon. Spoon reserved ratatouille over and around the salmon steaks; cover dish tightly with foil.

3. Bake for 20 minutes or until salmon flakes easily when pressed with a fork. Garnish with parsley.

(serves 4)