Salmon Ratatouille

Here's a neat twist on Ratatouille!

2 cans 6oz. boneless salmon, drained
1 med. zucchini, chopped
1 med. squash, chopped
1 med. eggplant, chopped
1 small onion, chopped
1 can 10 oz. diced tomatoes with green chilis, undrained
2 T Olive oil
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp Adobo seasoning
1/2 tsp. tarragon
pinch of dried parsley

In a large pan, saute onions, zucchini, squash and eggplant until tender in olive oil, add in drained salmon, canned tomatoes (undrained), and seasonings. Cook on low for 5 minutes, until warmed through. I would suggest a pairing of rice with this dish.

Courtesy of: Janet's Appalachian Kitchen

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