Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4) 2 (150g) Lebanese eggplant 2 (250g) green zucchini 1 small red capsicum, seeded 1 tbs olive oil 1 onion, chopped 1 clove garlic, crushed 400g can chopped tomatoes 8 (125g each) minute steaks 2 tbs chopped oregano Mashed potato, to serve

Instructions Jump to Ingredients ↑

  1. Method Cut eggplant, zucchini and capsicum into 1.5cm dice. Heat oil in a saucepan over medium-high heat then add onion and garlic and cook, stirring, for 1 minute. Add eggplant, zucchini, capsicum, tomatoes and 1/4 cup water. Bring to the boil then reduce heat to medium and simmer, covered with a lid, stirring occasionally, for 20 minutes. When ratatouille is cooked, season steaks to taste with salt and pepper. Preheat a barbecue or char-grill plate on high heat and cook steaks for 30 seconds each side for medium-rare or until cooked to your liking. Stir oregano into ratatouille then serve with steaks and mashed potato.


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