2 Roma tomatoes, blanched, peeled, seeded, and diced (see below)
1 teaspoon finely minced garlic
1/2 teaspoon minced thyme
Salt and freshly ground black pepper, to taste
1/2 cup diced zucchini, unpeeled
1/2 cup diced eggplant, unpeeled
6 basil leaves, thinly sliced
3 russet potatoes, about 8 ounces each, peeled
2 tablespoons butter, melted
Salt and freshly ground black pepper to taste
To blanch the tomatoes, bring a saucepan of water to a boil. Score the base of the tomatoes with an "X" and immerse in the water for 30 seconds. Remove with a slotted spoon and transfer to an ice bath to stop the cooking process. Peel with the tip of a knife, starting at the base end of the tomatoes.
Preheat the oven to 350°. Prepare the grill.
To prepare the ratatouille, heat 1 1/2 tablespoons of the olive oil in a heavy saucepan and cook the onion over low heat for 3 to 4 minutes, until soft and translucent. Add the bell pepper and cook for another 3 minutes. Stir in the tomatoes, garlic, thyme, and a pinch of salt and pepper. Continue cooking for 8 minutes, being careful not to overcook. Remove from the heat and set aside.
Heat another 1/2 tablespoon of the olive oil in a sauté pan and sauté the zucchini over medium heat for 3 or 4 minutes, or until lightly colored. Season with salt and pepper, add to the tomato mixture, and set aside. Using the same pan that was used for the zucchini, heat the remaining 1 tablespoon of olive oil and sauté the eggplant over medium heat for 5 minutes, or until soft. Season with salt and pepper and transfer to a colander to drain.
Add the eggplant to the saucepan with the zucchini and tomato mixture and sprinkle with the basil. Cook over medium heat for 3 or 4 minutes, stirring gently. Adjust the seasonings if necessary and let cool.
To prepare the potatoes, lightly butter parchment paper set on a baking sheet. Cut the potatoes crosswise into very thin slices, pat dry, and arrange in a single layer on the parchment paper in 8 small circular pinwheel patterns with the slices overlapping. Brush the pinwheels with the butter and sprinkle with salt and pepper. Bake in the oven for 20 to 25 minutes or until golden crisp.
While the potatoes are cooking, season the steaks with salt and pepper and grill over medium-high heat for about 4 to 4-1/2 minutes on each side for medium-rare, about 5 minutes for medium, or to the desired doneness.
Serve each steak with 2 potato pinwheels (overlapping each other) and the ratatouille.