Name: Italian Lamb Chops with Eggplant-Zucchini "Caponata" & Pine Nuts
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 tbsp capers; 3 sticks celery; 3 (398 ml) cans diced tomatoes; 3 eggplants; 6 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 12 lamb loin chops; ⅓ cup pine nuts; 1 ½ medium yellow onions; 3 medium zucchini squash; black pepper; brown sugar; extra virgin olive oil; Italian seasoning; red wine vinegar; salt

Italian Lamb Chops with Eggplant-Zucchini "Caponata" & Pine NutsItalian Lamb Chops with Eggplant-Zucchini "Caponata" & Pine Nuts — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 tbsp capers

3 sticks celery

3 (398 ml) cans diced tomatoes

3 eggplants

6 cloves garlic

1 small bunch Italian (flat-leaf) parsley

12 lamb loin chops

⅓ cup pine nuts

1 ½ medium yellow onions

3 medium zucchini squash

black pepper

brown sugar

extra virgin olive oil

Italian seasoning

red wine vinegar

salt

Instructions

Wash and dry the fresh produce.

Trim and medium dice eggplants and zucchini; place both in a large bowl.

Peel and small dice onions; peel and mince garlic. Place both in a small bowl.

Trim and small dice celery; add to the bowl with onion and garlic.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion, garlic, and celery; cook, stirring often, until softened, about 4 minutes.

Add eggplant, zucchini, and spices to the pot; reduce heat to medium and cover. Cook, stirring occasionally, until softened, 6-7 minutes.

Meanwhile, pat the lamb chops dry with paper towels and place on a large plate; season with spices on both sides.

When the veggies are ready, add tomatoes, capers, vinegar, and sugar to the pot; stir to combine the caponata. Bring to a simmer and continue to cook, stirring occasionally, until slightly thickened, 10-12 minutes. Remove from heat.

While the caponata is cooking, preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add lamb chops and cook, flipping once, until cooked through, 5-6 minutes. Remove to a clean plate, cover with aluminum foil, and let rest 5 minutes.

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves. Stir parsley into the caponata (reserving a small handful for serving).

To serve, divide caponata and lamb chops between plates; top caponata with pine nuts and reserved parsley. Enjoy!

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