Sicilian cuisine is the inspiration for this dish from Felicity White of White's, with tender beef complementing the piquant eggplant. Caponata can be used as a topping for pasta, thickly slathered on a slice of fresh ciabatta, or as a dip for Antipasto.

ingredients

• 900g piece eye fillet, sirloin or scotch, fully trimmed
• 1-2 Tbsp lemon pepper
• 1-2 Tbsp oil

Caponata

• 1-2 Tbsp olive oil
• 1 onion, peeled
• 2 cloves garlic, crushed
• 1 small eggplant, degorged
• 1 stick celery, diced
• 3 large firm tomatoes, diced
• 1 red pepper, diced
• 1 zucchini, diced
• 1 Tbsp white wine vinegar
• 1 tspn sugar
• ½ cup toasted pinenuts
• 1 Tbsp drained capers
• 1 Tbsp each chopped fresh basil, chervil and thyme
• Zest of 1 lemon
• ½ cup jumbo black olives, pitted
• Salt and pepper

To serve

Fresh herbs and seasonal baby greens
Your favourite vinaigrette

Method

Caponata
Heat the olive oil and sauté the onion and garlic. Add the eggplant and celery, stirring often, then the tomatoes, red pepper, zucchini, vinegar and sugar and cook for about 5 minutes. Add the remaining ingredients, season to taste and set aside.

Beef
Pre-heat the oven to 1900C. Heat the oil over a moderate heat in a heavy-based pan. Rub the beef with lemon pepper and brown well all over. Transfer to the oven and roast for 20-25 minutes or until cooked to your liking. Rest, covered in a warm place for 10 minutes.

To serve
Carve the beef thinly across the grain. On each plate, press equal quantities of Caponata into a cylinder or cookie cutter then top with sliced beef. Gently remove the cylinder and garnish with salad greens and herbs, drizzle with vinaigrette and serve.

Serves 6-8