Lamb chops grilled and served on a bed of cooked courgettes, aubergines, red peppers and tomatoes.
Place the oil in a saucepan and fry the onion until soft. Stir in courgettes, aubergine, red peppers, tomatoes, Basil, Minced Garlic, Salt and Pepper. Bring to the boil, cover and simmer for 30-40 minutes or until the mixture is fairly thick.
Mix the butter and Rosemary together 10-20 minutes before the ratatouille is cooked, spread one side of each cutlet using half the butter mixture. Grill for 5 minutes.
Turn the cutlets and spread with remaining butter mixture. Cook for approximately 5 minutes or until tender.
Arrange the cutlets on the ratatouille to serve.