Ratatouille with Herb Crusted Baked Salmon

Ratatouille is a traditional rural dish from Provence, France, which thanks to the Pixar movie has become one of the most famous French dishes in the world. Summer veggies are at their best right now-colorful tomato, golden squash, rainbow zucchinis, eggplants, bell peppers all come together in this simple yet robust stew, its summer on a plate with the most delicious herb crusted baked piece of salmon.

Seasonal vegetables at their peak are the trendiest thing to eat at the moment. Tomatoes are at their best, so are zucchini and eggplants, they are packed with intense flavor and nutrients, you really don’t need to do a lot with them. Simple sautéing is all thats needed to bring out their sweetness and let them shine. This recipe does just that. Served this stew with baked salmon, chicken, cooked white beans or simply with a good toasted baguette.

Protip: Ratatouille is better the next day and delicious with poached eggs and crusty bread.

Ratatouille with Herb Crusted Baked Salmon Serves 4-5

• 1 pound eggplant, ends trimmed + diced ½” pieces, I found Japanese eggplant is perfect for this recipe
• 1 pound summer squash and zucchini,  diced into ½” pieces
• 2 medium mixed colored bell peppers, deseeded and diced ½” pieces
• 1 red onion, peeled diced ½” 
• 4 large garlic cloves, chopped
• 1 pound cherry and heirloom tomatoes, halved
• ½ cup e.v olive oil, plus more as needed
• 1 teaspoon herb de Provence or mixed dried herbs
• ½-1 teaspoon chili flakes, optional, but the Indian in me needs heat
• ½ cup fresh herbs for garnish (thyme, chives, parsley, basil)
• freshly cracked black pepper
• 1 ½ pound fresh salmon fillet
• Kosher salt and black pepper as needed

Instructions

1. Preheat the oven to 350 °F.
2. Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Once heated add the diced onions and saute for 4-5 minutes until soft and caramelized. Once done transfer to a bowl and set aside.
3. Add another 2 tablespoons of olive oil and now add the eggplant. Cook for 4-5 minutes until caramelized, stirring often (eggplant soaks up oil and burns easily, so stir frequently). Season with a pinch of salt. Transfer the eggplant to another bowl.
4. Repeat the same process with the zucchini followed by the diced red peppers.
5. In the same skillet add the one tablespoon olive oil,(you don’t need to clean the pan, the tomatoes will deglaze and pick up all the caramelized crispy bits YUM!) once heated add the garlic, chopped tomatoes, chili flakes if using and half the herbs. Bring it to a boil. Lower the heat to medium-low and cook for about 5-6 minutes until the tomatoes burst open and are start to breakdown, break with the back of your spoon if needed.
6. Return all the veggies back to the skillet along with the juice accumulated. Add a little water or veggie broth to make a sauce. Bring it to a boil and simmer the mixture for about 7-8 minutes until the water has evaporated and the mixture has softened yet the veggies hold their shape. Once done garnish with chopped herbs.
7. Meanwhile sprinkle herb de Provence or dried herbs, salt and pepper, and a little olive oil to the salmon, so the herbs stick to the salmon. Transfer the salmon to the oven and cook to your desired doneness.
8. Serve with veggie stew garnished with fresh herbs and toasted bread if desired.