4 x 180g Manning Valley Naturally eye fillet steak
sea salt flakes and freshly-ground black pepper
1/4 cup extra virgin olive oil
1 medium eggplant, diced
1 red onion, diced
2 ripe tomatoes, diced
½ cup roasted red capsicum, sliced
2 tsp caperberries, chopped
4 cloves garlic, minced
1/4 cup basil leaves
1/4 cup parsley leaves
juice of 1 lemon
2 Tbsp tomato chutney
Season the steaks with salt and pepper and drizzle with ½ the oil. Sear in a skillet set over moderate-high heat for 3-4 minutes on each side until medium-rare. Set aside to rest.
Pour the remaining oil into a saucepan over low heat, then add in the eggplant, onion, tomatoes, capsicum, capers, and garlic. Cook for 10-12 minutes or until softened. Mix in the herbs, lemon juice, and tomato chutney.