- A bag of wholewheat couscous
- 1 onion
- 1 aubergine
- 1 red pepper
- 2 tomatoes
- 2 sirloin minute steaks
- A handful of mint
- 1½ tbsp olive oil plus 2 tsp
- Sea salt
- Freshly ground pepper
- 2 tbsp cold water
- A couple of bowls
- Foil
- A couple of pans with lids
- Sieve
- Measuring jug
- Griddle or frying pan
- Saucer
- 1.
Tip the couscous into a heatproof bowl. Pour in enough boiling water to cover the couscous. Cover the bowl with a saucer. Put to one side to soak.
- 2.
Peel and roughly chop the onion. Trim and roughly chop the aubergine. Halve the red pepper. Scoop out the seeds and white bits. Roughly chop it. Roughly chop the tomatoes.
- 3.
Pop the aubergine into a bowl. Add 1 tbsp olive oil. Toss the aubergine to coat it in the oil. Spread out on a rack in the grill pan. Grill for 5-8 mins till the aubergine is golden. Turn once or twice.
- 4.
Warm ½ tbsp olive oil in a pan while the aubergines are grilling. Add the onion. Season with salt and pepper. Cook and stir over medium heat for 5 mins till the onion is soft.
- 5.
Add the aubergine, pepper and tomatoes to the pan. Add 2 tbsp cold water. Cover. Lower the heat. Gently simmer for 10 mins till tender.
- 6.
Season the steaks with salt and pepper. Drizzle each with 1 tsp olive oil. Rub it into both sides.
- 7.
Heat a griddle or frying pan till smoking hot. Add the steaks. Fry for 1-2 mins. Flip. Fry for another 1-2 mins. Slide the steaks onto a plate. Cover with foil. Rest for 2 mins. Serve with the couscous and ratatouille, garnished with mint.
- Tip
Mint-tea fresh
Fresh mint makes a gorgeous fresh herbal tea. Steep any spare leaves in boiling water for 3-5 mins, depending how strong you want it. Add honey or lemon to taste and drink straight away.