Lamb Chops Mediterranean-Style

• 4 lean rib lamb chops, about 6 ounces each, with most of the fat removed
• Salt and freshly ground pepper to taste
• 1 tablespoon olive oil
• 4 sprigs fresh thyme, or 2 teaspoons dried
• 1 cup diced eggplant, cut into 1/4-inch cubes
• 1 cup diced zucchini, with skin on, cut into 1/4-inch cubes
• 1/4 cup chopped onions
• 1 teaspoon chopped garlic
• 1/4 teaspoon ground cumin
• 2 tablespoons dry white wine
• 1 1/2 cups fresh tomatoes, peeled and cut into 1 1/4-inch cubes
• 1 bay leaf
• 1/2 cup pitted small black olives
• 4 tablespoons coarsely chopped fresh basil or parsley

1. Sprinkle the chops with salt and pepper.
2. Heat the oil in a heavy skillet large enough to hold the chops in one layer.
3. Add the chops and cook over medium heat until browned on one side, about 5 minutes.
4. Turn, sprinkle with the thyme, and cook about 5 minutes more for rare, longer for medium or well done.
5. Remove to a warm platter and keep warm.
6. Pour off the fat from the skillet and add the eggplant and zucchini.
7. Cook, stirring over high heat, until lightly wilted.
8. Add the onions, garlic and cumin, and cook 2 minutes, stirring until wilted.
9. Add the wine, tomatoes, bay leaf, olives and salt and pepper.
10. Cook, stirring, and simmer for 5 minutes, adding any juices that have accumulated on the platter around the lamb chops.
11. Continue cooking for 1 minute.
12. Remove the bay leaf, sprinkle with the basil, and serve.

lean, salt, olive oil, thyme, eggplant, zucchini, onions, garlic, ground cumin, white wine, fresh tomatoes, bay leaf, black olives, fresh basil

Taken from cooking.nytimes.com/recipes/3199 (may not work)