1

To make the caponata: Trim the ends from the eggplant and then cut the eggplant crosswise into 1/2-inch thick slices. Cut the onion crosswise into 1/2-inch thick slices. Brush or spray both sides of the eggplant and onions with oil. Grill over Direct Medium heat until well marked and tender, 8 to 12 minutes. Transfer to a cutting board and when cool enough to handle, cut into 1/2-inch dice and combine them in a medium bowl. Core and cut the tomato into 1/2-inch dice, and add to the bowl. Add the remaining caponata ingredients including 2 tablespoons of oil and salt and pepper to taste. Mix well. The caponata is best made a few hours before serving and left at room temperature.

2

Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides of the steaks with oil and season with the herbes de Provence, and salt and pepper to taste. Grill over Direct High heat until cooked to desired doneness, 8 to 10 minutes for medium-rare, turning once [if flare-ups occur, move the steaks temporarily over Indirect High heat]. Transfer to a cutting board and let rest for 3 to 5 minutes. Slice and serve warm with the caponata.