Jamie Magazine
By Andy Harris
Ingredients
2 cloves of garlic
2 onions
2 sticks of celery
2 courgettes
1 aubergine
2 ripe tomatoes
1 sprig of fresh thyme
olive oil
1 tablespoon caperberries
1 handful of black olives
8 lamb chops
Method
- Peel and chop the garlic, peel the onions, then dice along with the celery, courgettes and aubergine. Chop the tomatoes, then pick the thyme leaves.
- Heat some oil in a pan and sauté the celery, garlic and onion for 5 to 10 minutes, or until soft.
- Season generously, add the courgette, aubergine, tomato, thyme leaves, and a wineglass of water. Reduce the heat and cook until tender, then leave to cool.
- Add the caperberries, olives and a good slug of oil.
- Heat a griddle pan with a little oil, then cook the lamb chops to your liking.
- Season and serve with the ratatouille.
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