3 tbsp olive oil, plus 1 tsp for brushing
1 large aubergine, cut into 3-4 cm cubes
1 onion, roughly chopped
2 sticks celery, chopped
300g bulb fennel, roughly chopped
4 large vine ripened tomatoes, roughly chopped
3 tbsp red wine vinegar
3 tbsp sultanas
Pinch caster sugar
4 Waitrose Extra Trimmed Welsh Lamb Topside Leg Steaks
1 sprig rosemary, finely chopped
½ x 25g pack fresh basil, leaves only
4 tbsp toasted pine nuts
1. Warm 2 tbsp of the olive oil in a large non-stick frying pan over a medium heat. Add the aubergine cubes and cook for 8 minutes or until golden and starting to soften. Remove from the pan and set aside.
2. Add the remaining 1 tbsp olive oil to the pan and add the onion, celery and fennel and cook for 5 minutes until starting to soften. Add the tomatoes and return the aubergine to the pan with the vinegar, sultanas and sugar then season. Cover and cook, stirring occasionally, for 30 minutes until all the vegetables are softened.
3. While the vegetables are cooking warm a griddle pan over a high heat. Brush the lamb with oil, scatter over the rosemary and season. Cook on the hot griddle for 3 minutes each side until browned. Set aside to rest for 5 minutes.
4. Stir the basil and pine nuts into the vegetables and serve with the lamb.
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