Grilled beef with bean and eggplant stew
1 medium, coarsely chopped
1 large, (500g), coarsely chopped
canned diced tomatoes
canned borlotti beans, rinsed, drained
lean beef rump steak
480 g, (buy 600g), fat trimmed
mixed frozen vegetables
500 g, broccoli, peas, corn and bean mixture
½ cup(s), small leaves
2 x 3 second spray(s)
- Lightly spray a large saucepan with oil and heat over medium heat. Cook onion and eggplant, stirring, for 10 minutes or until softened and slightly browned, adding a little water if needed.
- Add tomatoes and ⅔ cup (160ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until eggplant is tender and sauce thickens. Stir in beans.
- Meanwhile, lightly spray a chargrill or barbecue with oil and preheat over high heat. Cook beef for 1-2 minutes on each side or until cooked to your liking. Cover beef with foil and set aside to rest for 5 minutes before thickly slicing.
- Meanwhile, boil, steam or microwave vegetable mix until just tender. Drain. Serve beef with eggplant stew and vegetables. Scatter with basil.