BBQ steaks with caponata

Caponata is a delicious vegetable stew starring eggplant, a bit like a Sicilian take on ratatouille. Paired with barbecue steaks, caponata is a hearty, lower carb dish with bold flavours that'll hit the spot.

Serves: 4

Time to make: 25 mins

Ingredients

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1 teaspoon olive oil

1 onion, chopped

1 large eggplantaubergineX, cut in 2cm cubes

1 red capsicum, deseeded, diced

3 small courgettezucchiniXszucchini, summer squashX, diced

2 x 400g cans diced Italian tomatoes, no added salt

⅓ cup vinegar (we used malt vinegar)

4 x 150g scotch fillet or sirloin steaks, trimmed

Instructions

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1 Heat oil in a large, deep non-stick frying pan over a barbecue wok burner on a medium heat. Add onion. Cook for 3 minutes, or until soft. Add eggplant, capsicum, courgettes, tomatoes and vinegar. Stir until well combined and mixture comes to the boil. Reduce heat and simmer uncovered for 20 minutes, or until mixture thickens and vegetables are tender.

2 Heat a barbecue hotplate or grill to a medium heat. Cook steaks for 2-3 minutes, or until browned. Turn and cook for 2 minutes for medium-rare steak, or until cooked to your liking. Serve steaks with caponata and crusty bread.

Nutrition Info (per serve)

Calories 342 cal

Kilojoules 1430 kJ

Protein 39 g

Total fat 15 g

Saturated fat 5 g

Carbohydrates 14 g

Sugar 12 g

Dietary fibre 5 g

Sodium 220 mg

Calcium 110 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.