Beef involtini with fresh tomato and oregano sauce

Instructions

1. Working with 1 at a time, place schnitzels between 2 sheets of plastic wrap. Pound gently with a rolling pin or meat mallet until 5mm thick. Top each schnitzel with a slice of eggplant and prosciutto. Roll to enclose filling and secure with toothpicks.
2. Heat oil in a large saucepan over medium heat. Cook beef involtini, turning, for 3 minutes or until browned. Transfer to plate.
3. Cook onion in same pan, stirring, for 3 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant. Add paste, tomatoes, two-thirds of the oregano and 1/2 cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until sauce thickens.
4. Return beef involtini to pan and simmer, uncovered, for 8 minutes or until cooked to your liking. Spoon sauce over involtini and sprinkle with remaining oregano.