Recipe: Eggplant Saute with Eye-of-Round Steak (Italian)

EGGPLANT SAUTE WITH EYE-OF-ROUND STEAK

3 tablespoons olive oil
4 to 5 small eggplants, chopped into 1/2-inch cubes
4 ripe tomatoes, cut in large chunks
2 green Italian sweet peppers, or 1 green bell pepper, cut into
1-inch pieces
12 Kalamata olives, quartered
2 tablespoons EACH minced fresh basil, thyme and oregano
1/2 teaspoon salt
Freshly ground pepper
4 eye-of-round steaks
1/4 cup red wine

Heat 2 tablespoons oil in large skillet over medium-high heat. Add eggplant; cook, stirring frequently, until soft, about 15 minutes.

Add tomatoes; cook, stirring frequently, until they begin to give up their juice, about 5 minutes.

Add peppers; cook 2 minutes.

Stir in olives, herbs, salt and pepper; cook 2-3 minutes.

Meanwhile, heat remaining tablespoon oil in large cast-iron skillet; cook steaks 2 at a time, just until brown; 1-2 minutes per side. Keep warm; repeat with remaining steaks.

Pour wine into pan; cook 1 minute, scraping up brown bits from bottom of pan.

Brush wine sauce over steaks. Top steaks with eggplant mixture.

Servings: 4
Source: Italian Regional Cooking by Ada Boni