Lamb Chops With Ratatouille And Couscous - cooking recipe

Ingredients

3 Tbsp. olive oil
6 shoulder lamb chops or leg steaks (about 2 1/2 lb.)
1 large onion, halved and cut into 1/2-inch thick slices
1 large red bell pepper, cut into 1/4-inch strips
3 medium zucchini, cut into 1/2-inch thick slices
5 large garlic cloves, mashed
1 (1 lb.) eggplant, peeled and cut into 1/2-inch cubes
1 (28 oz.) can cut up peeled tomatoes, undrained
1 c. dry white wine
1 tsp. oregano
1 tsp. basil
1 (10 oz.) pkg. couscous
1/2 c. small pimiento-stuffed green olives
1 tsp. salt
1/2 tsp. pepper

Preparation

In a 4-quart flameproof casserole, heat oil over high heat. Add chops and brown on both sides, 2 or 3 at a time, a total of about 5 minutes.
Remove to a dish and set aside.