Preheat oven to 425°F. Line a baking sheet with parchment paper. Evenly spread eggplant on the baking sheet and spray with oil. Season with pepper and roast in the oven for 20 minutes. Meanwhile, drizzle both sides of the steak with olive oil. Season to taste.

Heat a non-stick skillet over medium-high heat until hot. Once hot, cook the steak for 3 to 4 minutes each side for medium, or until cooked to your liking. Remove to a plate, cover with foil and allow to rest for a few minutes.

Thinly slice the steak across the grain. Divide the roasted eggplant and steak evenly between two serving plates. Spoon over the leftover juices and pesto.

Place the sweet potato on a microwave-safe plate and microwave on High/100% for 5 minutes, turning halfway through. Roughly mash the sweet potato with a fork.