Mt Druitt - St Mary's Standard (East) - - FRONT PAGE -

In­gre­di­ents (Serves 4)

1 large egg­plant, diced 1 cup ex­tra vir­gin olive oil 1 brown onion, diced 1 red cap­sicum, diced 2 sticks cel­ery, diced 1 Tbsp baby ca­pers, chopped 8 cloves gar­lic, chopped 400g can diced toma­toes 2 tsp red wine vine­gar 1 tsp brown sugar sea salt flakes and freshly-milled black pep­per 4 x dou­ble lamb cutlets, French trimmed 1 bunch basil leaves, sliced 1 bunch oregano leaves, chopped 1 bunch pars­ley leaves, chopped 4 lemons, seg­mented and diced


1 Pre­heat oven to 210C. Fry the egg­plant in 2 Tbsp olive oil for 5 min­utes, un­til lightly browned, then drain on kitchen pa­per. Saute the onion, cap­sicum, cel­ery, ca­pers and half the gar­lic in 1 Tbsp olive oil in a medium saucepan set over a mod­er­ate heat for 5 min­utes, un­til just soft­ened. Add the toma­toes, vine­gar and sugar, then sim­mer for 15 min­utes. 2 Sea­son with salt and pep­per, then stir in the egg­plant and basil. 3 Sea­son the lamb cutlets with salt then fry in 1 Tbsp olive oil in pan over a high heat un­til browned. Trans­fer to an oven dish and bake for 10 min­utes, un­til medium.

4 Mix the oregano, pars­ley, lemon seg­ments and re­main­ing olive oil in a bowl then sea­son gen­er­ously with salt and pep­per. Serve the lamb on caponata topped with the oregano sauce.

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