To prepare the salpicon: Slice the onions into rounds, shred peppers and blanch by putting into boiling water for about 30 seconds before draining. Slice aubergines and sprinkle with salt; set aside. Fry the onion in oil until golden brown, add the peppers and shake over heat for a few minutes. Turn out and keep warm. Fry aubergines until brown and tender, add olives. Keep hot with onions and peppers.
Dry fry the steaks over a high heat in fat or oil barely covering the base of a frying pan. Cook according to taste.
Dish up steaks with salpicon.
To make sauce: Add shallots, tomato puree, wine and stock to the same pan and boil up. Spoon sauce over steaks and salpicon.