This ratatouille is also delicious served with white fish or roasted chicken.

Prep Time : 0:20 | Cook Time : 0:20 | Total Time : 0:40 | Serving : 4 person.

Ingredients

• 2 tablespoons olive oil

• 1 red onion, diced

• 2 garlic cloves, crushed

• 1/4 teaspoon dried chilli flakes

• 1 large red capsicum, cut into 2cm pieces

• 1 large eggplant, cut into 2cm pieces

• 2 medium zucchini, cut into 2cm pieces

• 2 tablespoons balsamic vinegar

• 400g can Ardmona Duo finely chopped tomatoes

• 1 teaspoon caster sugar

• 4 x 200g beef sirloin steaks

• 1 tablespoon cracked black pepper

• Salad leaves, to serve

Method

• Step 1

  Heat 1 tablespoon oil in a large, heavy-based saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add chilli. Stir to combine. Add capsicum, eggplant and zucchini. Cook, stirring occasionally, for 3 to 4 minutes or until vegetables have just softened.

• Step 2

  Add vinegar. Cook, stirring, for 1 minute or until vinegar has evaporated. Add tomato and sugar. Season with salt and pepper. Simmer, covered, for 5 minutes. Remove cover. Simmer for 5 minutes, stirring occasionally, until vegetables are tender and sauce has thickened.

• Step 3

  Meanwhile, place steak on a large plate. Sprinkle with pepper and press to lightly coat. Drizzle steak with remaining oil. Heat a frying pan over medium-high heat. Add steak. Cook for 3 to 4 minutes, each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Rest for 5 minutes. Serve steak with ratatouille and salad leaves.