Grilled Steak Ratatouille

Pour the rice into a pan and cover with 600ml boiling water. Season with salt, stir, and place the lid onto the pan. Bring to the boil, then reduce the heat and simmer for 10 minutes. Next, remove the pan from the heat, ensuring the lid is kept on for a further 10 minutes, as the rice will continue to cook in its own steam.

Cut the eggplant into 1 cm thick slices and half the zucchini lengthways. Place both onto a griddle pan over high heat, turning once charred.

Deseed the peppers and peel the onion. Chop both into chunks and add to a deep frying pan, along with the crushed garlic and 1 tbsp balsamic vinegar. Stir everything together.

Remove the eggplant and zucchini from the griddle pan. Roughly chop these slices and add to a deep frying pan, along with the passata. Place onto medium heat, stir and leave to simmer.

Meanwhile, remove the fat from the steaks and rub them all over with salt, pepper, paprika, and olive oil. Place onto the hot griddle pan, turning every minute, and cook to your liking. 3 mins for rare, 4-5 mins for medium, and 7-8 mins for well done. Turn the steak over every minute until cooked.

Once the steaks are ready, transfer to a board and slice. Stir the basil leaves into the ratatouille. Serve the rice, ratatouille, and steak into four bowls and enjoy!