1 tbsp olive oil
2 eggplant, cubed
6 garlic cloves, sliced
family pack mixed capsicum (5 total), deseeded and cut into large chunks
3 large zucchini, cut into chunky batons
680 g bottle passata
300 ml vegetable stock
small handful basil leaves, most chopped, a few leaves left whole to serve
FOR THE SALMON
125 g tub garlic cream cheese (we used Boursin)
100 g low-fat cream cheese
40 g fresh breadcrumbs
40 g pine nuts, roughly chopped
8 skinless salmon fillets
crusty bread, to serve (optional)
- Heat the oil in a large non-stick wok or pan, add the eggplant and cook for 5 mins, stirring, until starting to soften and brown. Add the garlic and stir for a few secs. Tip in the capsicum, zucchini, passata, stock and half the chopped basil. Season, cover and cook for 20 mins, stirring occasionally, until the veg is just tender. Cool, stir in the remaining basil and spoon into 8 × 250ml shallow ovenproof dishes or foil containers.
- For the salmon, beat together the cheeses. Mix the breadcrumbs and pine nuts on a plate. Spread the top of the fish fillets with the cheese mix, then dip in the nutty crumbs to coat the cheese. Put a fillet on top of each ratatouille-filled dish.
- Put the dishes inside freezer bags and seal. Use within 6 weeks. To serve, unwrap the dishes, put on a baking tray in a cold oven, then set to 200C/180C fan. Bake for 55 mins until bubbling and the fish is cooked. Check after 30 mins – if the crumbs are getting too brown, cover the fish with foil. Serve scattered with basil, with bread, if you like.