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Creamy salmon with chunky ratatouille

Creamy salmon with chunky ratatouille Recipe

  • 1 tbsp olive oil
  • 2 aubergines , cubed
  • 6 garlic cloves , sliced
  • family pack mixed peppers (5 total), deseeded and cut into large chunks
  • 3 large courgettes , cut into chunky batons
  • 680g bottle passata
  • 300ml vegetable stock
  • small handful basil leaves , most chopped, a few leaves left whole to serve
  • 125g tub garlic cream cheese (we used Boursin Light)
  • 100g low-fat cream cheese
  • 40g fresh breadcrumbs
  • 40g pine nuts , roughly chopped
  • 8 skinless salmon fillets
  • crusty bread , to serve (optional)
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