Salmon With Basil Crust And Ratatouille Salsa

FOR THE RATATOUILLE SALSA:
In a medium skillet over medium heat, heat the olive oil. When hot, add the onion, bell pepper, eggplant and garlic and sauté for 2 minutes or until tender. Add the tomatoes, cover and simmer over low heat for 10 minutes or until tender. Add the zucchini and thyme and simmer, covered, for 5 minutes. Season with salt and pepper to taste and set aside for later.

Preheat the oven to 350 degrees F. In a food processor, crumb the bread, then combine it with the garlic, parsley and basil

FOR THE SALMON:
Set the fillets on a baking sheet, season them lightly with salt and pepper and spread some of the basil bread mixture on top. Bake for 10 minutes or until just cooked through.

TO SERVE:
Center a piece of salmon in the middle of a plate and spoon some of the ratatouille salsa on the side.