Bart's Recipes
Rinse the quinoa and cook it in plenty of water with a pinch of salt for fifteen minutes until tender. Drain and let rest under the lid.
Chop the zucchini, eggplant, bell pepper and tomato into cubes. Heat half of the olive oil in a saucepan and briefly fry the finely chopped garlic. Add the vegetables and braise them over medium heat for about fifteen minutes with some thyme, salt and pepper until soft ratatouille forms.
Rub the lamb chops with salt and pepper. Heat the remaining oil in a frying pan and fry the chops for about three minutes per side, so they are nicely browned on the outside and rosy inside. Let them rest briefly. Serve with the ratatouille and the quinoa.
