| 15 ml | olive oil | 1 tbsp. |
| 1 | small onion, thinly sliced | 1 |
| 25 ml | finely chopped fresh ginger | 2 tbsp. |
| 125 ml | each: diced eggplant, zucchini and red pepper | 1⁄2 cup |
| 1 | large tomato, seeded and diced | 1 |
| salt and freshly ground pepper, to taste | ||
| 5 ml | butter | 1 tsp. |
| 4 | salmon steaks, about 1" (2.5 cm) thick | 4 |
| 10 ml | fresh lemon juice | 2 tsp. |
| 25 ml | chopped fresh parsley | 2 tbsp. |
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)