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Steak with eggplant & capsicum peperonata


  • Heat 1 cup oil in a large heavy-bottomed pan until almost smoking. Then cook the eggplant in 2-3 lots until golden. Drain well on kitchen paper towels.
  • Pour off the oil and wipe out the pan. Add a little fresh oil and gently saute the onion and garlic until reasonably tender. Then add the celery and capsicum, and toss for a few minutes, before adding the eggplant, seasonings, wine, balsamic and parsley. Stir and gently cook until reduced a little. Add the tomatoes and olives. Gently mix, turn the heat down and simmer rapidly for 10-15 mins until thick and fragrant.
  • Rub the steaks with oil and cook to the desired degree on a preheated ridged grill (or BBQ), seasoning once sealed. Allow to rest, before serving on individual plates on a bed of the peperonata.
  • nb. The peperonata can also be served with fish and lamb.


  • olive oil
  • 1 large eggplant, cut into small cubes
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 2 celery stalks, diced
  • 1 each red & yellow capsicum, cored, seeded & diced
  • sea salt & freshly ground pepper
  • ¼ cup dry white wine
  • a splash of balsamic vinegar
  • 3 tbsp chopped fresh parsley
  • 2-3 cans diced tomatoes
  • 12-15 pitted green olives
  • 4 x 180 gm steaks, well trimmed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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