Lamb, Eggplant And Zucchini Stacks

• 1 tsp dried basil
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 lb lamb loin
• 1 None onion, finely chopped
• 1 (13.5 oz) can chopped tomatoes, strained, juice reserved
• 1 None large eggplant, thickly sliced
• 2 None zucchini, thickly sliced on a bias
• 3/4 cup low-fat yogurt, mixed with 2 tbsp water

1. Combine basil, 1 clove garlic and 1/2 tbsp olive oil. Use to coat lamb. Season.
2. Heat remaining oil in a frying pan over medium heat. Cook onion and remaining garlic for 5 mins, stirring, until soft. Add tomatoes and 1/4 cup reserved juice. Simmer for 5 mins. Season.
3. Meanwhile, lightly coat a frying pan with oil. Cook eggplant and zucchini over high heat for 2 mins per side, until tender. Set aside. Add more cooking oil. Cook lamb for 3 mins per side, until browned but still pink inside. Let stand for 5 mins. Slice.
4. Layer tomato sauce, eggplant, zucchini and lamb on serving plates. Serve drizzled with yogurt.

basil, garlic, olive oil, lamb loin, onion, tomatoes, eggplant, zucchini, lowfat yogurt

Taken from recipes-plus.com/api/v2.0/recipes/24827 (may not work)