Serves 4
- 2 lamb racks
- 3 medium size aubergines
- 2 red peppers
- 2 yellow peppers
- 4 medium size courgettes
- 1 red onion, finely sliced
- 2 sticks of celery, cut into 1/2 cm pieces
- 600ml tomato passata
- 2 tbsp of miniature capers in vinegar
- 75g pine nuts
- 5 tbsp Extra Virgin Olive Oil
- 8 leaves fresh basil, roughly torn