Ingredients
- 1/4 cup olive oil
- 1 brown onion, chopped
- 1 large eggplant, cut into 1cm cubes
- 1 large red capsicum, diced
- 400g can chopped tomatoes with basil
- 1 tablespoon balsamic vinegar
- 4 (200g each) scotch fillet steaks, trimmed
- 800g boiled chat potatoes, to serve
Method
- Step 1Heat 1 tablespoon of oil in a non-stick frying pan over medium heat. Add onion. Cook, stirring, for 4 minutes or until tender. Add eggplant and capsicum. Cook for 10 minutes or until eggplant is tender. Add tomatoes and 1/4 cup cold water. Cook for 4 minutes or until sauce thickens slightly. Season with salt and pepper.
- Step 2Meanwhile, combine vinegar and 1 tablespoon of oil in a ceramic dish. Add steaks and turn to coat. Preheat barbecue plate or chargrill pan over high heat. Cook steaks, basting with marinade, for 3 to minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Allow to rest for 5 minutes.
- Step 3Toss potatoes in remaining oil. Season with salt and pepper. Place steaks on plates. Top with ratatouille. Serve with potatoes.
- Low carb
- Low sugar
- Lower gi
Nutrition
2976 kj
Energy
40g
Fat Total
12g
Saturated Fat
7g
Fibre
51g
Protein
116mg
Cholesterol
457.28mg
Sodium
9g
Carbs (sugar)
34g
Carbs (total)
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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