LAMB CHOPS WITH EGGPLANT AND ZUCHINNI

• 2 POUNDS LAMB CHOPS
• 1 LARGE EGGPLANT CUT IN 2 INCH CUBES
• 4 ZUCCHINI, CUT IN TWO INCH SLICES
• 5 SMALL FIRM FIGS, HALVED, IF IN SEASON (IF NOT IN SEASON USE DRIED FIGS AND REHYDRATE THEM IN WARMED RED WINE FOR A COUPLE OF HOURS)
• ¼ C OLIVE OIL
• ¼ C WHITE WINE
• 2 CLOVES GARLIC, MINCED
• ½ C BLACK SLICED KALAMATA OLIVES

RUB THE LAMB CHOPS WITH SEA SALT AND PEPPER. IN A LARGE SAUTE PAN HEAT 6 TBS OF OLIVE OIL. WHEN THE OIL IS HOT, SAUTE THE CHOPS ON BOTH SIDES FOR ABOUT 5 MINUTES EACH UNTIL LIGHTLY GOLDEN. ADD GARLIC FOR ANOTHER TWO MINUTES.

PLACE LAMB CHOPS IN A BAKING PAN AND ALLOW TO STAND. IN SAME SAUTE PAN ADD 4 TBS OLIVE OIL. CONTINUE BY SAUTEING THE EGGPLANTS AND ZUCCHINIS. WHEN BROWNED, REMOVE AND PLACE NEXT TO THE LAMB CHOPS. SAUTE THE FIGS IN THE SAME PAN, OPEN SIDE DOWN, UNTIL SLIGHTLY CARAMELIZED. PLACE NEXT TO THE EGGPLANTS AND ZUCHINNIS.

BAKE IN A 370° F PREHEATED OVEN FOR 30 TO 40 MINUTES. WHEN READY TO SERVE DECORATE WITH OLIVES AND POUR PAN JUICES OVER.