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Ingredients

1 teaspoon olive oil
1 onion, halved, thinly sliced
1 small red capsicum, deseeded, cut into 2cm cubes
1 green capsicum, deseeded, cut into 2cm cubes
1 zucchini, cut into 2cm cubes
1 eggplant, cut into 2cm pieces
400g can chopped Italian tomatoes
1/4 cup water
1 tablespoon balsamic vinegar
2 teaspoons caster sugar
4 beef sirloin steaks, trimmed
cooked couscous, to serve (see Notes)

Method

Step 1 Heat oil in a large non-stick saucepan over medium heat. Add onion. Cook for 2 to 3 minutes, or until soft. Add capsicum, zucchini, eggplant, tomatoes, water, vinegar, sugar, and salt and pepper. Increase heat to medium-high. Bring to the boil.
Step 2 Cook, stirring occasionally, for 20 minutes, or until vegetables are tender and sauce has thickened.
Step 3 Meanwhile, preheat a barbecue on medium-high heat. Season steaks with salt and pepper. Cook steaks for 5 to 6 minutes each side for medium, or until cooked to your liking.
Step 4 Serve steaks with ratatouille and couscous.

Steaks with ratatouille

How to make Steaks with ratatouille

Ingredients

Method