Salmon with Ratatouille

4 salmon steaks

1 red capsicum

1 yellow capsicum

2 spanish onions
1 small eggplant
fresh parsley
fresh oregano
olive oil
4 tomatoes
4 cloves of garlic sliced

Add rice bran oil to a pan and fry salmon with S &and P.

Largely dice capsicums, onions and eggplant. Throw in a large fry pan with a big slurp of olive oil, handful of chopped parsley, 2 tsp of oregano and lightly fry. Don’t over cook vegies. You want them to keep their form. If you don’t have fresh herbs you can substitute with dried.
In a separate fry pan fry up diced tomatoes and garlic slices with olive oil and S & P until very sloppy. Once that’s cooked mix in with vegies.
Spoon ratatouille onto individual serving plates and put salmon on top.
Serves 4