Lamb cutlets with caponata & rosemary potatoes

Method

• 1
  Heat the oil in a large non-stick frying pan over high heat. Cook the eggplant, stirring occasionally, for 8 minutes or until golden. Add onion, celery and garlic. Cook, stirring, for 3 minutes or until soft. Add wine and cook for 2 minutes or until reduced. Add passata and water. Reduce heat to low. Cook, stirring occasionally, for 15 minutes or until mixture thickens.
• 2
  Meanwhile, place the sultanas in a small bowl. Pour over the vinegar. Set aside for 10 minutes or until soft.
• 3
  Stir the sultana mixture, capers and sugar into the tomato mixture. Cook for 3 minutes. Stir in the basil.
• 4
  To make the rosemary potatoes, bring a large saucepan of salted water to the boil over high heat. Cook the potatoes for 10 minutes or until almost cooked. Set aside to cool slightly. Cut into 1.5cm pieces.
• 5
  Preheat oven to 200ºC. Heat oil in a large baking dish in oven for 3 minutes. Place the potato, in a single layer, in the dish. Add the garlic and rosemary. Cook for 10 minutes or until potato is golden underneath. Turn and cook for 10 minutes or until crisp and golden.
• 6
  While the potato is cooking, preheat a chargrill on medium-high. Spray lamb with oil. Season with salt and pepper. Cook for 3 minutes each side for medium or until cooked to your liking.
• 7
  Divide the caponata and potato among serving plates. Top with the lamb and sprinkle with basil leaves.