Step 1 Preheat a barbecue or chargrill pan to high. Slice each veal steak lengthwise through the middle to make 8 thin steaks. Cut the eggplant lengthwise to make 8 x 1cm thick slices.

Step 2 Place spinach in a large heatproof bowl. Cover with boiling water for 30 seconds, then drain well. Carefully squeeze out as much water as possible and set aside to cool slightly.

Step 3 Spray barbecue or chargrill pan with oil. Cook eggplant for 2 minutes each side, until lightly charred and tender. Remove. Add veal and cook for 1–2 minutes each side, or until cooked to your liking.

Step 4 To make stacks, place an eggplant slice on each serving plate, then top with a piece of veal, 1–2 capsicum strips, some of the spinach and a little feta. Repeat layers, ending with feta. Drizzle each stack with a little balsamic. Serve with steamed broccolini and multigrain bread rolls.