T-Bone Steaks with Grilled Eggplant Caponata
Grilled Eggplant Caponata:
1 eggplant, ends trimmed and cut crosswise into ½-inch thick slices
1 yellow onion, cut crosswise into ½-inch thick slices
3-4 tablespoons olive oil
1 ripe tomatorn16 kalamata olives, pitted and cut in half
¼ cup basil, chopped
1 tablespoon capers, drained
2 teaspoons balsamic vinegar
1 teaspoon garlic, minced
2 tablespoons olive oil
Salt and freshly ground pepper to taste
Grilled T-Bone Steaks:
4 T-bone Steaks (16 oz each and 1-inch thick)
2-3 teaspoons herbs de ProvencernSalt and pepper
For Grilled Eggplant Caponata:
Preheat grill to medium heat.
Brush both sides of the eggplant and onion with olive oil.
Grill eggplant and onion until they are tender and golden brown, 8-12 minutes.
Move to a cutting board and allow to cool.
Meanwhile, core tomato and cut into ½-inch dice, add to a medium-sized bowl.
Add the olives, basil, capers, vinegar and garlic. When eggplant and onion are cool enough to handle, cut into ½-inch dice and add them to the bowl as well. Add olive oil and salt and pepper to taste.
Mix well and leave at room temperature before serving.
Grilled T-Bone Steaks:
Preheat grill.
Lightly brush both sides of the steaks with oil. Season with herbs de Provence, salt and pepper.
Grill over high heat until cooked to desired temperature, 12-16 minutes for medium rare. Turn steaks only once.
Transfer to a cutting board and allow to rest for 3-5 minutes.
Serve warm with the caponata.
Serves 4-6