Heat the oil in a large non-stick wok or
pan, add the aubergines and cook for
5 mins, stirring, until starting to soften
and brown. Add the garlic and stir for a
few secs. Tip in the peppers, courgettes,
passata, stock and half the chopped basil.
Season, cover and cook for 20 mins,
stirring occasionally, until the veg is just
tender. Cool, stir in the remaining basil
and spoon into 8 x 250ml shallow
ovenproof dishes or foil containers.
For the salmon, beat together the
cheeses. Mix the breadcrumbs and pine
nuts on a plate. Spread the top of the fish
fillets with the cheese mix, then dip in
the nutty crumbs to coat the cheese. Put
a fillet on top of each ratatouille-filled dish.
Put the dishes inside freezer bags
and seal. Use within 6 weeks. To serve,
unwrap the dishes, put on a baking tray in
a cold oven, then set to 200C/180C fan/
gas 6. Bake for 55 mins until bubbling and
the fish is cooked. Check after 30 mins –
if the crumbs are getting too brown,
cover the fish with foil. Serve scattered
with basil, with bread, if you like.