Lamb with Vegetable Ragout

Ingredients

• 300 g small eggplants (1 small eggplant)
• 1 onion
• 2 Garlic cloves
• 2 red bell peppers
• 2 yellow bell peppers
• 400 g small zucchini
• 2 ripe tomatoes
• 5 tbsp olive oil
• 0.5 bunch thyme
• 1 bay leaf
• 720 g lamb chops (12 lamb chops)
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Wash the eggplant and cut into about 1 cm cubes. Sprinkle with a little salt. Peel, halve, and slice the onion into strips. Peel the garlic and slice it thinly. Wash, clean, halve, deseed, remove all white membranes from the bell peppers, and cut into small diamonds. Wash, clean, and slice the zucchini. Blanch the tomatoes for a few seconds, shock in cold water, peel, quarter, deseed, and dice. Pat the eggplant cubes dry and brown them in 2 tbsp oil in a pan. Drain on kitchen paper.

2. 2.

   Add 1 tbsp oil to the pan. Sauté onions and garlic. Add bell peppers and zucchini and cook for about 2 minutes. Add eggplant and tomato cubes, thyme, and bay leaf; cover and simmer over medium heat for 15 minutes. Season with salt and pepper.

3. 3.

   Heat 1 tbsp oil in a pan and sear each lamb chop for about 2 minutes per side. Salt and pepper.

4. 4.

   Distribute the ragout onto warmed plates and arrange the lamb chops on top. Serve with bread.