Ratatouille with peppered steak

Ingredients (4 servings):

• 2 tablespoons olive oil
• 1 red onion, diced
• 2 garlic cloves, crushed
• ¼ teaspoon dried chilli flakes
• 1 large red capsicum (bell pepper), cut into 2cm pieces
• 1 large eggplant, cut into 2cm pieces
• 2 medium zucchini (baby marrow), cut into 2cm pieces
• 2 tablespoons balsamic vinegar
• 400g can chopped tomatoes
• 1 teaspoon caster sugar
• 4 x 200g sirloin steaks
• 1 tablespoon cracked black pepper
• Salad leaves, to serve

Method:

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.
2. Add chilli. Stir to combine.
3. Add capsicum, eggplant and zucchini. Cook, stirring occasionally, for 3 to 4 minutes or until vegetables have just softened.
4. Add vinegar. Cook, stirring, for 1 minute or until vinegar has evaporated.
5. 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.
6. Meanwhile, place steak on a large plate. Sprinkle with pepper and press to lightly coat. Drizzle steak with remaining oil.
7. 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.
8. Transfer to a plate. Cover with foil. Rest for 5 minutes.
9. Serve steak with ratatouille and salad leaves.