4 Fresh lamb rump caps off 50g Olive tapenade with 2 table spoon of water to make it a it runnier 1 large eggplant
1/2 onions roughly chopped
1 celery stick cubed and blanched for 5 minutes 50g green olives stoned 3 Riped vine tomatoes 10g pine nuts 10 capers 10g sultana White wine vinegar Extra virgin olive oil Sugar salt
• Pre salt the eggplant chopped in cubes and let them drain a bit of their water. • Pat them dry and saute the eggplants in hot extra virgin olive oil preferably in a skillet over medium-high heat for 10minutes or until tender and slighty brown. Remove eggplant, and set aside. • Saute the chopped onions in olive oil over medium heat 5 minutes or until golden. Add tomatoes and celery; simmer, stirring occasionally. Stir in olives, caper and pine nuts and sultanas. Add the eggplant. • Stir wine vinegar, sugar salt, and pepper into eggplant mixtures. Cover and place the pan in the oven for 15minutes at 180 degrees. • In a oven proof pan sear the lamb rumps nicely coated with salt and pepper 3 minutes each side at high heat. Place the rumps in the oven for ten minutes at 200 degrees. Pull them out and let them rest for five minutes then spoon the Caponata in the centre of a plate, place the rump over it and drizzle with the runny tapenade.