Ingredients (2 persons)
400 gr Salmon
1 Red Onion
2 cloves Garlic
1 Egg Plant
1 Zucchini
1 Red or Yellow Pepper
3 ripe Tomatoes
400 gr canned tomatoes
2 tbsp Olive Oil
15 gr Fresh Basil
Fresh Thyme
Fresh rosemary
Salt & Pepper
Equipment
1 Grill Pan
1 Casserole Pan
Preparation
1. Peel and cut the onions , peel and slice the garlic. Cut the egg plant, the zucchini, deseed the peppers and chop all three into 3cm chunks.
2. Chop the tomatoes.
3. Pick the basil leaves and set aside, then finely slice the stalks.
4. Heat the olive oil in a large casserole pan or saucepan over a medium heat.
5. Add the chopped eggplant, zucchini and peppers and fry for around 5 minutes, or until golden and softened, but not totally cooked. Put the veggies aside.
6. Re-use the pan, add the onion, garlic, basil stalks and thyme leaves with drop of olive oil, if needed. Fry for 10 to 15 minutes, or until softened and golden.
7. Return the cooked veggies to the pan and stir with the fresh and canned tomatoes, and a good pinch of salt and pepper.
8. Mix well, breaking up the tomatoes with the back of a spoon. Let it simmer over a low heat source for 30 to 35 minutes, or until reduced, sticky and sweet.
9. Tear in the basil leaves, some fresh rosemary and adjust the seasoning.
TIP: Prepare the ratatouille one day in advance and let rest a night in the fridge, this way the flavor boosts when reheating the ratatouille next day.
10. Grill the salmon, best cook state is when the middle point is just not totally done.
11. Serve with some french fries or rice.
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