Lamb Chops with Eggplant Caponata

• 1/4 cup extra-virgin olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 small eggplant, diced
• Kosher salt and freshly ground pepper
• 1 teaspoon finely chopped rosemary
• 1 tomato, seeded and diced
• 1/4 cup balsamic vinegar
• 1 teaspoon capers
• 1 tablespoon pine nuts, toasted
• 12 to 16 lamb loin chops
• Arugula, for garnish

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic; cook 3 minutes.
3. Add the eggplant, season with salt and pepper and cook until the eggplant begins to soften, about 3 more minutes.
4. Add the rosemary, tomato and vinegar and simmer until the vegetables are tender, about 10 minutes.
5. Remove from the heat and stir in the capers and pine nuts; set aside to cool slightly.
6. Place a large skillet over high heat.
7. Season the lamb chops with salt and pepper.
8. Working in batches, place the lamb chops in the pan, fat-side down, and cook until the fat begins to render, 4 to 5 minutes.
9. Turn the chops onto their sides and cook until crisp and brown, 4 to 5 minutes per side for medium-rare.
10. Divide the eggplant caponata and lamb chops among plates and garnish with arugula.
11. Photograph by Jim Franco

extravirgin olive oil, onion, garlic, eggplant, kosher salt, rosemary, tomato, balsamic vinegar, capers, pine nuts, loin chops, arugula

Taken from www.foodnetwork.com/recipes/michael-symon/lamb-chops-with-eggplant-caponata-recipe.html (may not work)