1. Heat 2 tablespoons of oil in a large saucepan. Peel and chop the shallots and garlic, add them to the pan, and cook over a moderate heat for 3–4 minutes.
2. Meanwhile, rinse, dry, and trim the zucchinis and eggplants and cut them into 1⁄2 in. (1 cm) chunks. Stir them into the shallots with the thyme and oregano, and cook gently for 5 minutes.
3. Add the wine, the tomatoes and their juice, tomato purée, and a little salt, then cover and simmer gently for about 15 minutes, stirring occasionally, until the vegetables have softened.
4. While the ratatouille is cooking, put the spices into a small bowl, add a pinch of salt, and mix them together. Season each steak on both sides with the spice mixture.
5. Heat the remaining olive oil in a heavy-based frying pan until a faint haze rises, then fry the steaks for 4–4 1⁄2 minutes each side for rare steak, 5 1⁄2–6 for medium-rare or 6–8 1⁄2 for well done, depending on the thickness of the meat. Serve spiced steak with the speedy ratatouille.

Serving Suggestion

For a hearty meal, add Polenta with Smoked Cheese.

Preparation time: 30 minutes
Serves 4

PER SERVING
calories 407
carbohydrate 9 g (including sugar 8 g)
protein 46 g
fat 20 g (saturated fat 5 g)

Good source of vitamins A, B group, C, E, and folate, iron, and zinc.