1

Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and cook for 1 minute or until fragrant. Add eggplant, zucchini and capsicum and cook, stirring occasionally, for 6–8 minutes or until eggplant is just tender.

2

Add tomatoes and cook, covered, stirring occasionally, for 5 minutes or until vegetables are tender. Remove from heat. Stir in vinegar and currants. Set caponata aside to cool slightly.

3

Meanwhile, preheat a chargrill or barbecue over high heat. Place sweet potato in a microwave-safe dish. Sprinkle with a little water. Microwave, covered, on High (100%) for 3 minutes or until almost tender. Drain. Lightly spray sweet potato with oil. Chargrill for 2 minutes each side or until lightly charred and tender. Transfer to a plate and cover to keep warm.

4

Bring steaks out of the fridge at least 10 minutes before cooking. Heat barbecue or chargrill over medium-high heat until very hot (steaks should sizzle as soon as they hit the pan). Lightly spray steaks with oil and season with salt and pepper. Cook, turning once only, until cooked to your liking. Transfer steaks to a plate and loosely cover with foil. Set aside for 5-10 minutes to rest.

5

Add pine nuts, parsley and mint to caponata. Toss gently to combine. Season with salt and pepper. Top steaks with caponata and serve with sweet potato and rocket.