Ingredients:

1 medium eggplant, cut into 1 inch chunks
2 tsp. salt, divided
1 ½ tsp. four peppercorn blend or 1 tsp. black peppercorns, coarsely crushed
2 ½ lbs. beef eye of round
2 Tbsp. olive oil, preferably extra virgin, divided
1 lb. Yukon gold potatoes, peeled and cut into 1 inch cubes
1 large red bell pepper, seeds and ribs discarded, and cut into 1 ½ inch chunks
Pepper
2 Tbsp. kitchen workhorse pesto or store bought pesto

Directions:

About one hour before cooking, place the eggplant in a colander and toss with one tsp. salt. Lest stand over a bowl for 1 hour to drain the juices. Rinse and pat dry with paper towels.

Preheat the oven to 325 degrees F. Lightly oil a large roasting pan

Mix the peppercorn blend and remaining salt in a small bowl. Rub all over the beef. In a large skillet, heat 1 tsp. oil over medium heat. Add the roast and cook turning occasionally until brown on all sides, about 8 minutes.

Mix the eggplant, potatoes, red pepper, and onion in a large bowl. Add the remaining 3 Tbsp. of oil and mix well. Season the mixture with salt and pepper. Spread the vegetables in the roasting pan and place beef on top.

When the thermometer reads 130 degrees F., for medium rare, transfer the meat to a carving board and let stand for 10 minutes

Increase the temperature to 450 degrees F. and roast the vegetables until tips are lightly browned, about 10 minutes. Stir in pesto.