10 ounce eggplant drained (cut up any large pieces)
0.3 cup flat parsley finely chopped
3 tablespoons olive oil extra virgin extra-virgin divided
4 ounce pimientos rinsed drained sliced
0.5 teaspoon sugar to taste
0.3 cup onion sweet finely chopped
Equipment
frying pan
Directions
Pat lamb chops dry and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sear lamb, turning over once, until browned, about 5 minutes total for medium.
Meanwhile, toss together eggplant, pimientos, onion, parsley, sugar, remaining 2 tablespoons oil, and salt and pepper to taste.
