Lamb Chops With Ratatouille And Couscous

Ingredients

• 3 Tbsp olive oil
• 6 shoulder lamb chops or leg steaks about 2 12 lb
• 1 large onion halved and cut into 12-inch thick slices
• 1 large red bell pepper cut into 14-inch strips
• 3 medium zucchini cut into 12-inch thick slices
• 5 large garlic cloves mashed
• 1 1 lb eggplant peeled and cut into 12-inch cubes
• 1 28 oz can cut up peeled tomatoes undrained
• 1 c dry white wine
• 1 tsp oregano
• 1 tsp basil
• 1 10 oz pkg couscous
• 12 c small pimiento-stuffed green olives
• 1 tsp salt
• 12 tsp pepper

Directions

1. In a 4-quart flameproof casserole heat oil over high heat Add chops and brown on both sides 2 or 3 at a time a total of about 5 minutes
2. Remove to a dish and set aside