Lamb Chops With Ratatouille And Couscous

• 3 Tbsp. olive oil
• 6 shoulder lamb chops or leg steaks (about 2 1/2 lb.)
• 1 large onion, halved and cut into 1/2-inch thick slices
• 1 large red bell pepper, cut into 1/4-inch strips
• 3 medium zucchini, cut into 1/2-inch thick slices
• 5 large garlic cloves, mashed
• 1 (1 lb.) eggplant, peeled and cut into 1/2-inch cubes
• 1 (28 oz.) can cut up peeled tomatoes, undrained
• 1 c. dry white wine
• 1 tsp. oregano
• 1 tsp. basil
• 1 (10 oz.) pkg. couscous
• 1/2 c. small pimiento-stuffed green olives
• 1 tsp. salt
• 1/2 tsp. pepper

1. In a 4-quart flameproof casserole, heat oil over high heat. Add chops and brown on both sides, 2 or 3 at a time, a total of about 5 minutes.
2. Remove to a dish and set aside.

olive oil, chops, onion, red bell pepper, zucchini, garlic, eggplant, tomatoes, white wine, oregano, basil, couscous, green olives, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227184 (may not work)