Ratatouille is a wonderful French Provencal vegetable dish that I enjoy making when I want something comforting and stew-like. Although normally I eat this stew by dipping in a warm crusty bread, I decided to really make a meal out of this by adding macaroni and salmon. I wanted to bump up the o-mega 3 in my daily diet so I added this oh so delicious fish into the ratatouille sauce. Now if you're vegetarian please feel free to omit the fish altogether. This is a nice dish that you can even entertain with. Imagine the expression you will get when you tell people you're making them a ratatouille salmon sauce on pasta...

Serves 4


  • 3 cups dry macaroni
  • 3 tbsp olive oil
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 2 medium zucchini, quartered, then chopped
  • 1 small eggplant, chopped
  • 1 red bell pepper, diced
  • coarse salt
  • freshly cracked black pepper
  • 2 tbsp fresh oregano, chopped
  • 1 tsp dried basil
  • 1/2 cup olives, chopped
  • 2 cans diced tomatoes (14 oz each)
  • 1 can of wild salmon, drained
  • handful of chopped fresh parsley

1. Put on a large pot of boiling water. Salt the water and cook the macaroni for about 8 minutes or until al dente. In a large deep shallow pan, on medium high heat, drizzle in the olive oil and saute the onion and garlic for a minute.

2. Add in the chopped zucchini, eggplant, and red bell pepper. Season with salt and pepper, then add in the oregano, basil and chopped olives. Cook for a good 3 minutes. Pour in the diced tomatoes and stir all of the ingredients altogether. Drop the heat slightly to medium and let it cook so it can reduce a bit. This should take 5-7 minutes.

3. Incorporate the drained salmon into the sauce at this point, then add in the macaroni and chopped fresh parsley. Stir to combine all of the ingredients and take the pan off the heat. Serve immediately.

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