Ingredients

• 1/3 cup extra virgin olive oil
• 2 (750g total) eggplant, trimmed, cut into 2cm pieces
• 1 red onion, finely chopped
• 2 celery stalks, halved lengthways, roughly chopped
• 3 garlic cloves, crushed
• 1 teaspoon dried oregano
• 1 1/2 tablespoons drained baby capers, rinsed
• 400g can diced tomatoes
• 230g jar pitted green Sicilian olives, halved
• 1/2 cup roughly chopped fresh flat-leaf parsley leaves, plus extra to serve
• 800g piece thick beef rump steak
• 1/4 cup balsamic vinegar
• 1 1/2 tablespoons finely chopped fresh rosemary leaves
• Crusty bread, to serve

Method

• Step 1 Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add ½ the eggplant. Cook, stirring, for 5 to 7 minutes or until golden and almost tender. Transfer to a bowl. Repeat with 1 tablespoon remaining oil and remaining eggplant.
• Step 2 Heat 1 tablespoon of remaining oil in pan over medium-high heat. Add onion and celery. Cook, stirring, for 5 to 7 minutes or until softened. Add garlic and oregano. Cook, stirring, for 1 minute or until fragrant.
• Step 3 Add capers, tomatoes, eggplant and 1/2 cup water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 15 minutes or until thickened and eggplant is tender. Remove from heat (see note). Stir in olives and parsley.
• Step 4 Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Add steak. Cook for 4 minutes each side for medium, or until cooked to your liking. Add vinegar to pan and sprinkle steak with rosemary. Cook, turning, for 1 minute or until vinegar glazes steak. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes to rest. Cut into thin slices. Sprinkle steak with extra parsley and serve with resting juices, caponata and bread.