3 medium green peppers (1lb) 1 medium eggplant (1lb.) 5 tablespoons salad oil 1 cup thinly sliced onion 1 clove garlic, crushed 1 can (2lb, 3oz) tomatoes 2 1/2 teaspoons salt 1/4 teaspoon pepper 1/4 teaspoon dried rosemary leaves 1 bay leaf 1 flank steak (2 1/2 lb.) 1 tabelspoon salad oil 1 teaspoon lemon juice 1 teaspoon salt 1/8 teaspoon pepper 1 clove garlic, crushed 1 tablespoon chopped parsley Directions: Prepare Peppers and Eggplant: Wash peppers. Halve; remove seeds and ribs. Cut lengthwise into 1/2-inch-wide strips. Wash eggplant. Do not peel. Cut lengthwise into quarters. Slice crosswise into 1/4 inch thick slices. In 3 tablespoons hot oil in 5-quart Dutch oven or kettle, saute green peppers, onion, and 1 clove garlic until vegetables are soft-about 10 minutes. Remove to medium bowl. In same kettle, saute eggplant in 2 tablespoons oil, stirring occasionally, 5 minutes. Return pepper mixture to kettle. Add undrained tomatoes, 2 1/2 teaspoons salt, 1/4 teaspoon pepper, rosemary, and bay leaf; simmer covered, 30 minutes.
Trim excess fat from steak. Wipe steak with damp paper towels. Combine oil, lemon juice, salt, pepper, and garlic. Place steak on broiler rack; brush with half of oil mixture. Broil 4 inches from heat, 5 minutes. Turn; brush with remaining oil mixture. Broil 4 or 5 minutes longer. Slice very thinly on the diagonal and across the grain. Add to vegetable mixture. Sprinkle with parsley. Makes 8 servings.
