Poached Salmon Over Ratatouille

Poached Salmon Over Ratatouille

Ingredients

• 
  
• 2 fish steaks or sturdy fillets, 3/4 to 1 pound each
• 2 tablespoons olive oil
• 2 onions, chopped
• 2 red or green bell peppers, chopped
• 2 tablespoons minced garlic
• 2 28-ounce can whole tomatoes, with their juice
• 8 cups cooked or canned chickpeas or cannellini beans, drained
• 2 zucchini, chopped
• 1 1/2 to 2 pounds eggplant, preferably small
• 1 teaspoon salt, plus more to taste
• Black pepper
• 2 tablespoon capers, optional
• 1 tablespoon minced garlic
• 1/4 teaspoon crushed red pepper, optional

Preparation

2. Peel the eggplant if the skin is thick or the eggplant is less than perfectly firm; cut it into 1/2-inch cubes and salt them if the eggplant are large and time allows. Put the olive oil and all but 1 teaspoon of the garlic in a large, deep skillet, preferably nonstick or cast iron, over medium heat. Two minutes later, add the eggplant. Stir and toss almost constantly until the eggplant begins to release some of the oil it has absorbed, after 5 or 10 minutes.

2. add the onion, bell pepper and garlic. Cook, stirring occasionally, until they begin to soften, 3 to 5 minutes.

4. To the skillet, add the tomatoes, beans, zucchini and the salt and some pepper to the skillet. Adjust the heat so the mixture bubbles steadily. Cook, stirring occasionally, until the tomatoes break down, the beans begin to get soft and creamy, and the mixture begins to thicken, 10 to 15 minutes. If the mixture looks too thick, stir in a splash of water. Cook until eggplant is tender, 20 to 30 minutes. Place in Duch Oven

5. Lay the fish in the sauce and add water, if needed, so that the sauce comes just up to the top of the fish, not over it. Bring to a boil, then cover and remove from the heat. The fish will be done in about 10 minutes (a thin-bladed knife inserted between bone and flesh should reveal little or no translucence; if not, return the pan to a simmer and cook for another minute or two more). Remove the fish with a slotted spoon and serve, topped with vegetables and a little of the broth, garnished with the herb.

Preparation