7 tbsp. (about) extra virgin olive oil
1 med. red bell pepper, seeded & cut into 3/8 inch dice
1 lg. zucchini, peeled & cut into 3/8 inch dice
1 lg. eggplant, peeled & cut into 3/8 inch dice
3 sm. onions, cut into 3/8 inch dice
3 med. tomatoes, peeled, seeded & cut into 3/8 inch dice
3 cloves garlic, minced
1 sprig thyme
Salt & freshly ground pepper
1/4 c. whipping cream
1 med. zucchini, cut into fine julienne
1/4 c. freshly grated Parmesan cheese

STEAKS:

1 lg. lemon
4 (5 oz.) sirloin steaks (1 inch thick)
2 tbsp. butter
2 tbsp. olive oil
Salt & freshly ground pepper
1 c. dry white wine
1/3 c. whipping cream

FOR GRATIN: Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add pepper and stir until crisp-tender, 3 to 4 minutes. Transfer to strainer. Repeat with 2 tablespoons oil and diced zucchini. Repeat with 2 tablespoons oil and eggplant, cooking until eggplant begins to brown and adding more oil if necessary, about 5 minutes. Transfer to strainer. Heat 1 tablespoon oil in heavy Dutch oven over medium-low heat. Add onions and cook until tender, stirring occasionally, about 8 minutes. Mix in tomatoes, bell pepper, zucchini, eggplant, garlic and thyme. Season with salt and pepper. Reduce heat to low, cover and cook until vegetables are very tender, stirring occasionally, about 15 minutes. Discard thyme. Spoon mixture into 6-cup gratin or other shallow pan.

Heat cream in heavy small saucepan over medium heat. Add zucchini julienne and simmer until just crisp-tender, stirring occasionally, about 3 minutes. Drain. Spread zucchini over eggplant mixture. Sprinkle with cheese.

FOR STEAKS: Remove peel from lemon (yellow part only). Mince peel; reserve lemon. Add peel to small pan of boiling water and return to boil. Drain. Rinse with cold water and drain well. Remove white pith from lemon. Halve lemon lengthwise. Cut between membranes of one half, removing sections. Squeeze juice from other half, reserve.

Preheat broiler. Brush one side of each steak with oil. Melt butter with 2 tablespoons oil in heavy large skillet over medium-high heat. Add steaks, oiled side down. Cook until beads of red juice appear on top, about 4 minutes. Brush top with oil; turn meat over. Cook 4 more minutes for rare.

Meanwhile, broil gratin until golden brown, 3 to 4 minutes. Season steaks with salt and generous amount of pepper. Transfer to plate; tent with foil to keep warm. Add wine to skillet and bring to boil, scraping up any browned bits. Boil 2 minutes. Stir in cream and return to boil. Add 1 1/2 teaspoons lemon juice and 1 1/2 teaspoons lemon peel. Arrange on steaks on top of gratin and garnish with lemon.