Directions:
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic; cook 3 minutes. Add the eggplant, season with salt and pepper and cook until the eggplant begins to soften, about 3 more minutes. Add the rosemary, tomato and vinegar and simmer until the vegetables are tender, about 10 minutes. Remove from the heat and stir in the capers and pine nuts; set aside to cool slightly.
- Place a large skillet over high heat. Season the lamb chops with salt and pepper. 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. Turn the chops onto their sides and cook until crisp and brown, 4 to 5 minutes per side for medium-rare.
- Divide the eggplant caponata and lamb chops among plates and garnish with arugula.
- Photograph by Jim Franco
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 517.69 Kcal (2167 kJ) | ||
| Calories from fat | 401.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.64g | 69% | |
|---|---|---|---|
| Cholesterol | 107.9mg | 36% | |
| Sodium | 65.94mg | 3% | |
| Potassium | 311.61mg | 7% | |
| Total Carbs | 6.12g | 2% | |
| Sugars | 3.96g | 16% | |
| Dietary Fiber | 1.59g | 6% | |
| Protein | 21.67g | 43% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 2.8mg | 16% | |
| Calcium | 34.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 242.31 Kcal (1015 kJ) | ||
| Calories from fat | 188.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.89g | 69% | |
|---|---|---|---|
| Cholesterol | 50.5mg | 36% | |
| Sodium | 30.86mg | 3% | |
| Potassium | 145.85mg | 7% | |
| Total Carbs | 2.86g | 2% | |
| Sugars | 1.86g | 16% | |
| Dietary Fiber | 0.74g | 6% | |
| Protein | 10.14g | 43% | |
| Vitamin C | 1.6mg | 6% | |
| Iron | 1.3mg | 16% | |
| Calcium | 16.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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