Eggplant Pepper Fricassee with Grilled Lamb Chops

Difficulty: Moderate
Time: 60 minutes
Serves: 4

  • 1/3 cup extra virgin olive oil
  • 3 Adagio® Baby Eggplants, cubed
  • ½ tbsp Kosher salt
  • ½ of a pointed hot pepper, finely chopped
  • 2 small zucchinis, cubed
  • ½ red onion, thinly sliced
  • 2 cloves garlic, minced
  • ½ tbsp fresh thyme, finely chopped
  • 1 cup Concerto® Grape Tomatoes, halved
  • 2 tbsp fresh basil, chopped
  • 2 tbsp Vincotto*
  • 8 lamb chops, grilled

Great with pasta and tomato sauce, this Concerto® Classic Grape Tomato and Adagio® Baby Eggplant fricassee excels on its own or with grilled lamb or pork. It’s also fantastic in a tortilla wrap with goat cheese.


  1. In a large non-stick skillet, heat 2 tbsp. of olive oil over medium/high heat. Add Adagio® Baby Eggplants and cook until nicely browned on both sides. Season with some kosher salt and place on a paper towel to absorb excess oil. Wipe out the skillet and reheat.
  2. Heat 2 tbsp. of olive oil, add zucchini and pointed hot pepper. Nicely brown and remove from pan. Season with some kosher salt and set aside on a paper towel.
  3. Heat remaining olive oil and add red onion. Sauté for 3 minutes. Add garlic, thyme and pointed hot pepper and sauté for 2 minutes.
  4. Combine Adagio® Baby Eggplant, zucchini, Gusto® Mixed Hot Pepper, onions, garlic, thyme, Concerto® Classic Grape Tomatoes, basil and Vincotto in a large bowl and season to taste with kosher salt.
  5. Serve with grilled lamb chops.
    *Vincotto is made from grape must and is available at specialty food stores.