1. Cut the bottom off the zucchini, eggplant and cherry tomato to create a basket to hold the ratatouille. Brush with olive oil, sprinkle with salt and pepper and bake for 4 minutes. Set aside. Small dice the rest of zucchini, eggplant, tomato, peppers, celery and shallots.
  2. In a hot pan add olive oil, sauté the shallots and garlic for 1 minute and add the rest of the diced vegetables, season with salt, pepper, thyme and cook for another 5 minutes until slightly softened. Adjust seasoning and fill the little basket.
  3. Saute spinach and shallots briefly with salt and pepper and set aside.
Serves: 4
Prep Time: 30 Minutes
Shopping List

4 x 4 oz strip loin steak
4 x 1 medium Yukon Gold potato
75 ml red pepper ¼ dice
75 ml yellow pepper ¼ dice
75 ml tomato ¼ dice
75 ml zucchini ¼ dice
75 ml purple Eggplant, diced

75 ml celery julienne
45 ml shallots minced
30 ml garlic minced
300 ml spinach blanched
100 ml porcini mushrooms dried
1 litre chicken stock

whipping cream
2 tbsp. olive oil
2 tbsp. clarified butter
1 ounce brandy
salt, pepper to taste
thyme, garnish
chives, chopped, garnish