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Ingredients

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

Method

Step 1 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.
Step 2 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.
Step 3 Stir oregano into ratatouille then serve with steaks and mashed potato.

Barbecued steaks with ratatouille

How to make Barbecued steaks with ratatouille

Ingredients

Method