PEPPERS AND EGGPLANT:

3 med. green peppers (1 lb.)
1 med. eggplant (1 lb.)
5 tbsp. salad oil
1 c. thinly sliced onion
1 clove garlic, crushed
1 (2 lb. 3 oz.) can tomatoes
2 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried rosemary leaves
1 bay leaf
:
1 flank steak (2 1/2 lb.)
1 tbsp. salad oil
1 tsp. lemon juice
1 tsp. salt
1/8 tsp. pepper
1 clove garlic, crushed
1 tbsp. chopped parsley

1. Prepare peppers and eggplant; wash peppers. Halve; remove seeds and ribs. Cut lengthwise into 1/2 inch wide strips.

2. Wash eggplant. Do not peel. Cut lengthwise into quarters. Slice crosswise into 1/4 inch thick slices.

3. In 3 tablespoons hot oil in 5 quart Dutch oven or kettle, saute green peppers, onion, and 1 clove garlic until vegetables are soft, about 10 minutes. Remove to medium bowl.

4. In same kettle, saute eggplant in 2 tablespoons oil, stirring occasionally, 5 minutes. Return pepper mixture to kettle. Add undrained tomatoes, 2 1/2 teaspoons salt, 1/4 teaspoon pepper, rosemary, and bay leaf; simmer, covered, 30 minutes.

5. Trim excess fat from steak. Wipe steak with damp paper towels. Combine oil, lemon juice, salt, pepper and garlic.

6. Place steak on broiler rack; brush with half of oil mixture. Broil, 4 inches from heat, 5 minutes. Turn; brush with remaining oil mixture. Broil 4 to 5 minutes longer.

7. Slice very thinly on the diagonal and across the grain. Add to vegetable mixture. Sprinkle with parsley. Makes 8 servings.

Note: If desired, prepare peppers and eggplant day before; refrigerate. Reheat to bubbling just before adding meat.