Heat 2 tablespoons oil in a large saucepan. Peel and chop the shallots and garlic, add to the pan and cook over moderate heat for 3–4 minutes.
Meanwhile, trim the zucchini and eggplants and cut into 1-cm chunks. Stir into the shallots along with the thyme and oregano, and cook gently for 5 minutes.
Add the wine, the tomatoes and their juice, tomato paste and a little salt, then cover and simmer gently for about 15 minutes, stirring occasionally, until the vegetables have softened.
While the ratatouille is cooking, put the coriander, cumin, paprika and cayenne pepper into a small bowl, add a pinch of salt and mix well. Season each steak on both sides with the spice mixture.
Heat the remaining olive oil in a heavy-based frying pan until a faint haze rises, then cook the steaks for 4–4½ minutes each side for rare, 5½ –6 minutes for medium, or 6–8½ minutes for well done, depending on the thickness of the meat.
Serve on individual plates, accompanied by the ratatouille.
NUTRIENTS PER SERVING:
good source of vitamins A, B group, C, E and folate, and iron and zinc.
Baby eggplants have tender skins that do not need peeling but, if you can get only larger ones, you will have to peel them first. You will also have to salt the flesh of the larger ones before cooking, so more time will be needed.