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1.
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Prepare peppers and eggplant; wash peppers.
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Halve; remove seeds and ribs.
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Cut lengthwise into 1/2 inch wide strips.
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2.
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Wash eggplant.
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Don't peel.
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Cut lengthwise into quarters.
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Slice crosswise into 1/4 inch thick slices.
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3.
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In 3 Tbsp.
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warm oil in 5 qt Dutch oven or possibly kettle, saute/fry green peppers, onion, and 1 clove garlic till vegetables are soft, about 10 min.
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Remove to medium bowl.
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4.
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In same kettle, saute/fry eggplant in 2 Tbsp.
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oil, stirring occasionally, 5 min.
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Return pepper mix to kettle.
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Add in undrained tomatoes, 2 1/2 tsp.
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salt, 1/4 tsp.
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pepper, rosemary, and bay leaf; simmer, covered, 30 min.
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5.
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Trim excess fat from steak.
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Wipe steak with damp paper towels.
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Combine oil, lemon juice, salt, pepper and garlic.
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6.
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Place steak on broiler rack; brush with half of oil mix.
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Broil, 4 inches from heat, 5 min.
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Turn; brush with remaining oil mix.
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Broil 4 to 5 min longer.
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7.
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Slice very thinly on the diagonal and across the grain.
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Add in to vegetable mix.
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Sprinkle with parsley.
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Note: If you like, prepare peppers and eggplant day before; chill.
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Reheat to bubbling just before adding meat.
