Pesto roasted rump with eggplant and caponata sauce recipe | Australian Beef - Recipes, Cooking Tips

Ingredients

• 800g rump cap (or rump roast), fat trimmed
• 1 medium eggplant, trimmed, cut into 1.5cm dice
• 1 tbsp olive oil
• 1 tbsp basil pesto
• 1 large red onion, cut into 1.5cm dice
• 2 sticks celery, diced
• 3 garlic cloves, thinly sliced
• 2 zucchini, cut into 1.5cm dice
• 400g tin chopped tomatoes
• 1 tbsp baby salted capers, rinsed, drained, chopped
• 2 tbsp red wine vinegar
• 2 tsp brown sugar
• Soft polenta and basil leaves, to serve