A posh open steak sandwich with peperonata
Method
- Heat the oil in a large heavy-bottomed pan and fry the eggplant, in 2 or 3 lots, until golden brown all over. Drain well on kitchen paper towels.
- Then pour off most of the oil from the pan and gently sauté the onion and garlic until tender.
- Add the celery, capsicums and olives. Stir well and cook for a few minutes.
- Then add 1 cup stock with a decent amount of salt and pepper, 1½ cans tomatoes and the balsamic. Mix well and cook for about 15-20 mins until thick and fragrant, adding more stock and/or tomatoes as needed, before stirring through the eggplant and parsley and cooking to just warm.
- Season the steaks well, oil and cook to the desired degree on a preheated BBQ (or ridged grill) or in a pan, before setting aside for a few minutes and thickly slicing on the diagonal.
- When the steaks are almost ready, toast or grill the bread.
- To serve, spread the relish over the toast and top with the sliced steaks and a little more of the relish.
Ingredients
- 1 cup olive oil
- 1 large eggplant, cut in 1 cm cubes
- 1 large onion, finely chopped
- 2 plump garlic cloves, crushed
- 2-3 celery stalks, diced
- 1 large yellow capsicum, cored, seeded & diced
- 1 large red capsicum, cored, seeded & diced
- 3 heaped tbsp chopped pitted green olives
- 1-2 cups chicken stock
- sea salt & freshly ground pepper
- 2 x 400 gm cans diced tomatoes
- a good splash of balsamic vinegar
- 2 tbsp chopped fresh parsley
- 4 x 150 gm steaks, trimmed of all fat & sinew and evenly battened out
- 4 thick slices sourdough
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.