Ratatouille

INGREDIENTS

1 medium eggplant, cut into ½ inch pieces
2 (14.5 oz) cans diced tomatoes (tomato should be the only ingredient)
2 small zucchini, cut into ½ inch dice
2 small yellow squash, cut into ½ inch dice
1 red onion, chopped
½ cup pine nuts, toasted (optional, but recommended)
6 garlic cloves, minced
15 fresh basil leaves, roughly chopped
2 tsp dried oregano
½ cup good quality chicken stock
2 tbsp cooking fat
Sea salt and freshly ground black pepper

PREPARATION

Place eggplant in a colander, sprinkle with sea salt and let sit in the kitchen sink to remove some excess moisture while you are preparing the other vegetables.
Heat a large sauté pan over medium heat, once hot add cooking fat and swirl it around the pan.
Add the onion, garlic and pine nuts and cook for 5 minutes, until the onion softens.
While the onion is cooking pat the eggplant dry with some paper towels, then add to the skillet once the onion has cooked for 5 minutes.
Stir occasionally and cook for another 5 minutes, or until the eggplant becomes tender.
Next add in the tomatoes, zucchini, yellow squash, basil, and oregano. Lower the heat slightly and simmer for 15 minutes.
Remove from heat, reserve ½ of the portion for leftovers and transfer other half into a serving bowl.
While the ratatouille is simmering prepare the steaks:
Heat 2-3 tbsp of cooking fat in a large sauté pan over medium-high heat. Season the steaks with salt and pepper on each side, cook for 2-3 minutes.
Turn the steaks once and cook for another 2-3 minutes for medium rare.
Transfer to plate and let rest 5 minutes before serving.