lamb-with-eggplant-relish

Ingredients:
1/2 cup extra virgin olive oil
1 large red onion, chopped (2 cups)
6 cloves garlic, minced
1 large eggplant, cut in 3/4-inch cubes (about 1-1/4 lb.; 6 cups)
1 14-oz. can whole peeled plum tomatoes in puree
2 or 3 medium oranges
1 Tbsp. sugar
8 lamb loin chops, about 1 inch thick (about 1-1/2 lbs.)
8 slices baguette, toasted
Fresh thyme sprigs


Directions:
1. In a very large skillet heat 1/3 cup oil over medium-high heat. Add onion and 4 cloves garlic; cook 1 minute. Add eggplant, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Cook and stir 8 minutes or until eggplant is tender. Add undrained tomatoes, crushing with a spoon. Cook 4 minutes or until most liquid is gone, stirring occasionally.

2. Meanwhile, finely shred enough orange peel to make 2 teaspoons; set aside. Peel and section two oranges over a bowl to catch juices. If necessary, squeeze juice from remaining orange to make 3 tablespoons. Stir orange sections, orange peel, orange juice, and sugar into eggplant mixture.

3. In a small bowl stir together remaining oil and garlic. Brush lamb with oil mixture; season with salt and pepper. For gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Grill 12 to 14 minutes for medium-rare (145F), turning chops once halfway through grilling.

4. Drizzle relish with additional olive oil. Divide relish among 8 plates. Add a lamb chop, baguette slice, and thyme sprig to each. Makes 8 appetizer or 4 entree servings.