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1
Heat the olive oil in a large skillet over medium heat.
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2
Add the onion and garlic; cook 3 minutes.
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3
Add the eggplant, season with salt and pepper and cook until the eggplant begins to soften, about 3 more minutes.
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4
Add the rosemary, tomato and vinegar and simmer until the vegetables are tender, about 10 minutes.
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5
Remove from the heat and stir in the capers and pine nuts; set aside to cool slightly.
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6
Place a large skillet over high heat.
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7
Season the lamb chops with salt and pepper.
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8
Working in batches, place the lamb chops in the pan, fat-side down, and cook until the fat begins to render, 4 to 5 minutes.
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9
Turn the chops onto their sides and cook until crisp and brown, 4 to 5 minutes per side for medium-rare.
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10
Divide the eggplant caponata and lamb chops among plates and garnish with arugula.
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11
Photograph by Jim Franco
