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Lamb ratatouille

Serve with spaghetti, pasta shells or spirals, or boiled or steamed rice.

ingredients

serves 4
4 large loin or chump lamb chops, trimmed of fat
3 tablespoons olive or corn oil
1 onion, roughly chopped
350 g (12 oz) tomatoes, skinned and roughly chopped
1 aubergine, unskinned, cut into 2.5 cm (1 inch) cubes
2 courgettes, cut into 2.5 cm (1 inch) slices
1 green pepper, deseeded and chopped
1 - 2 garlic cloves, crushed with 1/2 teaspoon salt
1 teaspoon dried basil
salt and freshly ground black pepper

method

1. Heat the oil in a heavy-based deep saucepan, add the onion and fry gently for about 5 minutes until soft and lightly coloured.

2. Stir in the tomatoes, then the aubergine, the courgettes, green pepper, garlic and basil. Bring the mixture to the boil, then lower the heat, cover and simmer for about 30 minutes until the aubergine cubes are soft when pressed with a spoon. Stir the mixture frequently during this time.

3. Heat the grill to high.

4. Uncover the pan of ratatouille, increase the heat and boil rapidly until most of the liquid has evaporated. Taste and season with salt and pepper, then cover the pan again and keep the ratatouille warm on the lowest possible flame, stirring occasionally.

5. Lay the chops on the hot grill rack and grill for about 7 minutes on each side until browned and cooked through.

6. Spoon half the ratatouille into a warmed serving dish, arrange the chops in a single layer on top, then top each with a spoonful of the remaining ratatouille. Serve at once.

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