1 small eggplant
4 lamb chops (or your meat substitute of choice)
2 T olive oil
4 plum tomatoes - you have grape tomatoes this week and they will substitute just fine
4 chopped, cooked small sweet onions (or 8-10 pearl onions if available)
1 T minced garlic
1 T fresh oregano, chopped (or 1.5 tsp dried)
1 T fresh basil, chopped
2 T white wine
Cut eggplant lengthwise into 4 strips. Lightly salt and set aside.
Saute lamb chops in oil on medium heat, until desired doneness, about 5 to 10 minutes. Remove from pan.
Add eggplant to pan; saute both sides until golden brown. Set aside and keep warm.
In the same pan, add tomatoes, onions, garlic, oregano, basil and wine. Simmer for 2 minutes. Return lamb to pan and simmer 2-3 minutes, until warm. Add eggplant back in and serve.