Chump chops with aubergine, courgette and tomato

Method

1. Heat 2 tablespoons of the olive oil in a frying pan and tip in the cubed aubergine. Stir fry until the aubergines have begun to catch colour. You might need to add more oil.

2. Remove the aubergine from the pan, and repeat the same frying process with the courgettes. Set aside in a bowl while you soften the onions.

3. In the same pan, cook the onion and garlic over a low heat, until the onions have softened - this should take about 5 minutes.

4. Add the tomatoes and white wine to the pan, and bring to a simmer. Tip in the fried aubergines and courgettes, season, cover the pan, and simmer the stew until the vegetables have cooked down - this should take about 15 minutes.

5. For the chops, heat a griddle over a moderate heat. Brush the chops with olive oil and cook for about 5-7 minutes on each side, until tender and browned. Season well.

6. Transfer the chops into the vegetable stew and continue cooking for a further 2-3 minutes. Stir in the coriander and parsley and serve.

Comments                        add a comment

Be the first to add a comment...

Ingredients

2 tbsp Olive oil
1 aubergine, cut into 3cm cubes
1 courgette, cut into 3cm cubes
1 onion, diced
2 cloves garlic, finely chopped
6 Tomatoes, quartered
125ml White wine
1 tbsp chopped coriander
1 tbsp chopped parsley
salt and pepper

For the chops

4 x 150g lamb chump chops
2 tbsp Olive oil

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Competitions: great prizes up for grabs
Real Italian food for real food lovers
Afternoon tea, curry cookery courses and more!