Beef with Peppers and Eggplant

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!
Peppers and eggplant
3 medium green peppers (1lb)
1 medium eggplant (1lb.)
5 tablespoons salad oil
1 cup thinly sliced onion
1 clove garlic, crushed
1 can (2lb, 3oz) tomatoes
2½ teaspoons salt
¼ teaspoon pepper
¼ teaspoon dried rosemary leaves
1 bay leaf
1 flank steak (2½ lb.)
1 tabelspoon salad oil
1 teaspoon lemon juice
1 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, crushed
1 tablespoon chopped parsley

Directions: Prepare Peppers and Eggplant: Wash peppers. Halve; remove seeds and ribs. Cut lengthwise into ½-inch-wide strips. Wash eggplant. Do not peel. Cut lengthwise into quarters. Slice crosswise into ¼ inch thick slices. In 3 tablespoons hot oil in 5-quart Dutch oven or kettle, sauté green peppers, onion, and 1 clove garlic until vegetables are soft-about 10 minutes. Remove to medium bowl. In same kettle, sauté eggplant in 2 tablespoons oil, stirring occasionally, 5 minutes. Return pepper mixture to kettle. Add undrained tomatoes, 2½ teaspoons salt, ¼ teaspoon pepper, rosemary, and bay leaf; simmer covered, 30 minutes.

Trim excess fat from steak. Wipe steak with damp paper towels. Combine oil, lemon juice, salt, pepper, and garlic. 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 or 5 minutes longer. Slice very thinly on the diagonal and across the grain. Add to vegetable mixture. Sprinkle with parsley. Makes 8 servings.