About the Dish

1 Onion
9 ounces Eggplant
6 ounces Sweet Peppers
8 ounces Tomato
1/4 cup Red Wine
2 tablespoons Capers
1 ounce Balsamic Vinegar
2 large Georgia Grown Strip Steak
1 Ciabatta Rolls
6 sprigs Basil
1 ounce Parmesan Cheese
Per Serving
Calories 880
Total Fat 30 g
Saturated Fat 10 g
Trans Fat 0 g
Cholesterol 240 mg
Sodium 1680 mg
Total Carbohydrates 46 g
Dietary Fiber 9 g
Sugar 16 g
Protein 96 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com


What to pair with steak in the summer? Well, how about we go classic and revisit one of our favorite beer styles. We suggest Foothill Brewing’s People’s Porter. The roasted malt flavor should play well with the seared steak and the eggplant.

Foothill People’s Porter, Winston-Salem, North Carolina

Cabernet Sauvignon - Napa Valley, CA

A full-bodied, bold California Cabernet Sauvignon will go perfectly with the powerful beefy flavors of the strip steak. The meaty texture of the eggplant also brings an added perception of weight to the dish even though it is a vegetable, and complements the richness of the Cabernet.

Le Pich (Purlieu Family), Cabernet Sauvignon, Napa Valley, CA


MISE EN PLACE • Peel, halve and thinly slice onion. • Cut eggplant into 1 inch dice. • Discard pepper stems and seeds. Cut flesh into 1 inch dice. • Chop tomato, collecting all juices. • Pick and thinly slice basil leaves. • Slice ciabatta.
Place a saucepan over medium heat. Add 2 teaspoons olive oil. When oil is warm, add onion, eggplant and 1/4 teaspoon kosher salt. Cook, stirring often, until onion begins to become translucent, about 2 minutes.
• Stir in peppers. Cook, stirring often, until peppers are shiny and begin to wilt, about 2 minutes. • Stir in tomato and juices. Cook, stirring often, until tomato begins to sweat, about 2 minutes.
• Stir in red wine, capers and half of vinegar. Simmer, stirring occasionally, until vegetables are just tender, 5-8 minutes. • Keep warm over very low heat, stirring occasionally.
While caponata simmers, season steak on all sides with a total 1/2 teaspoon kosher salt.
• Place a skillet over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add steaks, fat-side down (you can hold steaks with tongs, or prop them up against each other). Cook until well-browned, about 2 minutes. • Lay steaks in the pan, and cook 2 minutes each side for rare, 3 minutes each side for medium, or 4-6 minutes each side for medium-well. • Transfer steaks to a plate. Let rest 5 minutes.
While steak rests: • Drizzle bread with a total 1 teaspoon olive oil. • Toast bread as desired.
Stir basil into caponata. Taste and adjust seasoning as desired with kosher salt.
• Slice steak against the grain. • Divide caponata between 2 plates. • Fan steak over caponata. Drizzle with steak juices and remaining vinegar. • Garnish with Parmesan. Serve with bread, and enjoy!