Ingredients
| 1 1/2 lb. | Flat Iron Steak – Sliced into thin strips |
| 4 tbsp | Olive Oil |
| 1 lb. | Eggplant – Cut into 1 inch chunks |
| 14.5 oz. | Can of Diced Tomatoes |
| 4 cloves | Garlic – Minced |
| 2 tsp | Dried Oregano |
| 3/4 tsp | Ground Cinnamon |
| 1/2 cup | Fresh Mint Leaves – Rough Chopped |
| 1.5 oz. | Feta Cheese – Crumbled |
| Salt & Pepper to Taste |
Directions
In a large skillet brown the steak in 2 tbsp of olive oil and set aside
In the same skillet, over medium high heat add 2 tbsp olive oil and eggplant, 1 tsp salt, and cook until eggplant is slightly softened. Reduce heat to medium and add the can of tomatoes and all juices, garlic, oregano, and cinnamon. Cook until slightly thickened, about 5 minutes. Add the steak and any juices back to the skillet and 1/4 cup of mint. Stir briefly and set aside.
Arrange steak on a platter and spoon ragu over the top. Or serve in a small bowl. Finish by sprinkling crumbled feta cheese and remaining fresh mint.
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