Bart's Recipes
Cook the brown rice according to package directions; these slow carbohydrates fit well within a controlled portion for hormonal balance. Meanwhile, dice the eggplant, zucchini, bell pepper and tomato, and mince the onion and garlic.
Heat half the olive oil in a large skillet and sauté the onion and garlic until translucent. Add the eggplant, zucchini and bell pepper and cook for a couple of minutes, then add the tomato and thyme and let the ratatouille simmer gently with the lid on for about fifteen minutes. Season with salt and pepper.
Season the lamb cutlets with salt and pepper and cook them in the remaining oil in a hot pan for two to three minutes per side to keep them pink inside. Let the meat rest briefly and serve with the ratatouille and rice.
