Eggplant and Pepper Fricassee with Grilled Lamb Chops

Great with pasta and tomato sauce, this fricassee excels on its own or with grilled lamb or pork. It's also fantastic in a tortilla wrap with goat cheese.

• 1/3 cup extra virgin olive oil
• 3 Windset Farms™ Adagio™ Baby Eggplants, cubed
• ½ Tbsp. kosher salt
• ½ of a Windset Farms™ Gusto™ Hot Pepper, finely chopped
• 2 small zucchinis, cubed
• ½ red onion, thinly sliced
• 2 cloves garlic, minced
• ½ Tbsp. fresh thyme, finely chopped
• 1 cup Windset Farms™ Concerto™ Grape Tomatoes, halved
• 2 Tbsp. fresh basil, chopped
• 2 Tbsp. vincotto*
• 8 lamb chops, grilled

Instructions:

1. In a large non-stick skillet, heat 2 Tbsp. of olive oil over medium/high heat. Add Adagio™ eggplants and cook until nicely browned on both sides. Season with some kosher salt and place on a paper towel to absorb excess oil. Wipe out the skillet and reheat.
2. Heat 2 Tbsp. of olive oil, add zucchini and Gusto™ pepper. Nicely brown and remove from  pan. Season with some kosher salt and set aside on a paper towel.
3. Heat remaining olive oil and add red onion. Sauté for 3 minutes. Add garlic, thyme and Gusto™ pepper and sauté for 2 minutes.
4. Combine Adagio™ eggplant, zucchini, Gusto™ pepper, onions, garlic, thyme, Concerto™ tomatoes, basil and vincotto in a large bowl and season to taste with kosher salt.
5. Serve with grilled lamb chops.

*Vincotto is made from grape must and is available at specialty food stores.