2 Servings 25 min Cook
1 Tbsp Coconut Oil
1 Medium (2-1/2" dia) Onions
1 Large Zucchini
1 Eggplant, unpeeled (approx 1-1/4 lb) Eggplant
1 Tsp Thyme
1 Tbsp Tomato Puree
2 Tsp Balsamic Vinegar
1/2 Cup Water
8 Oz Pink Salmon
Bring a large saucepan of water to the boil, ready to poach the salmon.
Meanwhile, melt the coconut oil in a large saucepan over a medium to high heat.
Add the onion, zucchini, and eggplant, and stir-fry for about 4 minutes or until they are just starting to soften and get some color.
Drop in the thyme and stir for another minute, then squeeze in the tomato purée and mix to coat the vegetables.
Keep frying, stirring continuously, for about 45 seconds before pouring in the balsamic vinegar and water.
Bring to a boil, then reduce to a simmer and let the ratatouille bubble away for about 10 minutes, or just until the vegetables are soft.
If it seems to be getting too thick, add another 1/4 cup or so of water.
While the veggies are simmering away, slide the salmon fillets into the boiling water.
Bring back to a simmer, then cook the fish for 10 minutes, or until just cooked through.
Using a slotted spoon, carefully lift the fish out of the water and drain well.
Serve ratatouille topped with the salmon.