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Cheese-Topped Ratatouille Lamb Cutlets

1 sm Eggplant (250g)
Salt
1 sm Onion (80g), thinly sliced
2 sm Zucchini (200g), chopped
1 sm Red pepper (100g), chopped
1 Clove garlic, crushed
2 tb Water
1 sm Chicken stock cube, crumbled
1/2 c Tomato puree
1/4 ts Dried basil leaves
1/4 ts Dried oregano leaves
4 x 100g lamb cutlets
60 g Mozzarella cheese, thinly sliced


Cut eggplant into 1cm cubes, sprinkle with salt, stand 20 mins, rinse well under cold water, drain.

Combine eggplant, onion, zucchini, pepper, garlic and water in saucepan, stir constantly over heat until onion is soft. Stir in stock cube, tomato puree and herbs, bring to the boil, reduce heat, simmer, uncovered, 10 mins, stirring occasionally.

Grill cutlets until browned and tender. Top cutlets with vegetable mixture and cheese, grill until cheese melts.


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