Lamb, Eggplant And Zucchini Stacks - cooking recipe

Ingredients

1 tsp dried basil
2 cloves garlic, minced
1 tbsp olive oil
2 lb lamb loin
1 None onion, finely chopped
1 (13.5 oz) can chopped tomatoes, strained, juice reserved
1 None large eggplant, thickly sliced
2 None zucchini, thickly sliced on a bias
3/4 cup low-fat yogurt, mixed with 2 tbsp water

Preparation

Combine basil, 1 clove garlic and 1/2 tbsp olive oil. Use to coat lamb. Season.
Heat remaining oil in a frying pan over medium heat. Cook onion and remaining garlic for 5 mins, stirring, until soft. Add tomatoes and 1/4 cup reserved juice. Simmer for 5 mins. Season.
Meanwhile, lightly coat a frying pan with oil. Cook eggplant and zucchini over high heat for 2 mins per side, until tender. Set aside. Add more cooking oil. Cook lamb for 3 mins per side, until browned but still pink inside. Let stand for 5 mins. Slice.
Layer tomato sauce, eggplant, zucchini and lamb on serving plates. Serve drizzled with yogurt.