Baked Salmon Steaks with Ginger Ratatouille

Preheat oven to 350 degrees F.

In a large skillet, heat oil over medium-high heat. Add onion, garlic and ginger, and cook, stirring, until onions are soft.

Add the eggplant, zucchini and peppers, lower heat and cook gently for another 7-8 minutes until vegetables are just tender. Stir in tomatoes, season with salt and pepper, then set aside.

Butter a shallow baking dish and place salmon steaks so they are not touching, pour lemon juice over salmon. Spoon reserved ratatouille over and around the salmon steaks.

Cover dish tightly with foil. Bake for 20 minutes or until salmon flakes easily when pressed with a fork. Garnish with parsley.