For the caponata
For the steak, there are two ways to tackle the grill: either prepare a fire in a Weber grill or channel your inner caveman and dig out a fire pit in your garden. Make sure to use untreated wood for the fire.
Once the coals are hot, season the steak well on both sides then place directly onto the coals.
Cook for 2 minutes on one side (don’t worry if the coals stick to the meat, they will release once the meat has caramelised), then flip over and cook for another 2 minutes for medium-rare.
Remove from the heat, cover with foil and allow the steak to rest for 5 minutes.
To make the caponata, heat 5 tbsp of the olive oil in a frying pan (you can do this over the coals, if you like), and stir fry the aubergines for 10 minutes or until golden brown. Drain and set aside.
To the remaining oil, add the onion and cook over a low heat for 10 minutes or until golden and caramelised, then add 3 tbsp of the sugar and cook for another 10 minutes.
Add the passata, vinegar and remaining sugar, celery, capers, olives, raisins and pine nuts. Cook for 15 minutes, then season well and adjust the vinegar and sugar to get a sweet/tangy flavour.
Slice the fillet and serve with the caponata.