ingredients
serves: 4
4 tablespoons olive oil
2 - 3 shallots
2 cloves garlic
1 pound 2 ounce zucchinis
300 g (10 1/2 oz) baby, or small, eggplants
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
4 tablespoons red wine
14 ounce canned chopped tomatoes
2 tablespoons tomato puree
Salt
1 teaspoon ground cilantro
1 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon cayenne pepper
4 sirloin or rump steaks, about 6 ounce each
method
1. Heat 2 tablespoons of oil in a large saucepan. Peel and chop the shallots and garlic, add them to the pan and cook over a moderate heat for 3-4 minutes.
2. Meanwhile, rinse, dry and trim the zucchinis and eggplants and cut them into 1/2 inch chunks. Stir them into the shallots with the thyme and oregano, and cook gently for 5 minutes.
3. Add the wine, the tomatoes and their juice, tomato puree and a little salt, then cover and simmer gently for about 15 minutes, stirring occasionally, until the vegetables have softened.
4. While the ratatouille is cooking, put the spices into a small bowl, add a pinch of salt and mix them together. Season each steak on both sides with the spice mixture.
5. Heat the remaining olive oil in a heavy-based skillet until a faint haze rises, then fry the steaks for 4 - 4 1/2 minutes each side for rare steak, 5 1/2 - 6 for medium-rare or 6 - 8 1/2 for well done, depending on the thickness of the meat. Serve with the ratatouille.
