Ingredients:
• 4 tbsp (60 ml) olive oil
• 3 shallots
• 2 cloves garlic
• 1 lb (500 g) zucchini
• 2/3 lb (300 g) baby, or small, eggplants
• 1/2 tsp (2 ml) dried thyme
• 1/2 tsp (2 ml) dried oregano
• 4 tbsp (60 ml) red wine
• 1 can (19 oz/540 ml) chopped tomatoes
• 2 tbsp (25 ml) tomato paste
• Salt
• 1 tsp (5 ml) ground coriander
• 1 tsp (5 ml) ground cumin
• 1 tsp (5 ml) ground paprika
• 1/2 tsp (2 ml) cayenne pepper
• 4 sirloin or rump steaks, about 6 oz (170 g) each
Method:
1. Heat 2 tbsp (25 ml) oil in large saucepan. Peel and chop shallots and garlic, add to the pan, and cook over a moderate heat for 3-4 minutes.
2. Meanwhile, rinse, dry, and trim zucchinis and eggplants and cut into 1/2 in. (1 cm) chunks. Stir into shallots with thyme and oregano, and cook gently for 5 minutes.
3. Add wine, tomatoes and juice, tomato paste and a little salt, then cover and simmer gently for about 15 minutes, stirring occasionally, until vegetables have softened.
4. While ratatouille is cooking, put spices into small bowl, add pinch of salt, and mix together. Season steaks on both sides with spice mixture.
5. Heat remaining olive oil in heavy-based frying pan until faint haze rises, then fry steaks for 4-4 1/2 minutes per side for rare steak, 5 1/2–6 for medium-rare or 6–8 1/2 for well done, depending on meat’s thickness. Serve with ratatouille.
Serves 4
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