Heat 2 tablespoons of oil in a large saucepan. Peel and chop the shallots and garlic, add them to the pan, and cook over a moderate heat for 3–4 minutes.
Meanwhile, rinse, dry, and trim the zucchinis and eggplants and cut them into 1/2 in. (1 cm) chunks. Stir them into the shallots with the thyme and oregano, and cook gently for 5 minutes.
Add the wine, the tomatoes and their juice, tomato purée, and a little salt, then cover and simmer gently for about 15 minutes, stirring occasionally, until the vegetables have softened.
While the ratatouille is cooking, put the spices into a small bowl, add a pinch of salt, and mix them together. Season each steak on both sides with the spice mixture.
Heat the remaining olive oil in a heavy-based frying pan until a faint haze rises, then fry the steaks for 4–4 1/2 minutes each side for rare steak, 5 1/2–6 for medium-rare or 6–8 1/2 for well done, depending on the thickness of the meat. Serve spiced steak with the speedy ratatouille.
For a hearty meal, add Polenta with Smoked Cheese.
Per serving: calories 407, carbohydrate 9 g (including sugar 8 g), protein 46 g, fat 20 g (saturated fat 5 g)
Good source of vitamins A, B group, C, E, and folate, iron, and zinc.