4 x 250g Mick's Meat Barn beef rump steaks
1/4 cup (60ml) olive oil
1 large brown onion, cut into large pieces
2 bay leaves
1 eggplant, cut into large pieces
4 garlic cloves, sliced
3 thyme sprigs
2 zucchini, thickly sliced
1 red capsicum, cut into large pieces
690g btl Italian passata
Olive oil spray
Basil leaves, to serve
White sourdough bread, to serve
Step 1 - Heat the oil in a large saucepan over medium heat. Add the onion and bay leaves. Cook, stirring, for 5 mins or until onion softens. Add the eggplant, garlic and thyme. Cook for 5 mins or until eggplant starts to brown. Add the zucchini and capsicum and cook for 2 mins. Stir to combine. Add the passata and bring to a simmer. Cook, stirring occasionally, for 20 mins or until vegetables soften, and season.
Step 2 - Meanwhile, heat a barbecue grill or chargrill on medium-high. Spray steaks with oil. Season. Cook for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 3 - Divide the steaks and ratatouille among serving plates. Sprinkle with basil leaves. Serve with crusty bread. Enjoy!