Caponata with Roasted Lamb Rump

Heat olive oil in a large pan and cook eggplant over a medium heat until they start to brown.
Season with salt and pepper.
Add oregano, onions, garlic, capers and olives. Add red wine vinegar and reduce over high heat till almost dry.
Add BUITONI Sugo Lussuoso al Pomodoro and the parsley. Place to one side.
Season lamb rumps.
Heat olive oil in a pan.
Seal lamb rumps, add rosemary and roast for around 30 minutes or until medium
Allow to rest in a warm place.
To serve slice the lamb and serve on a plate topped with Caponata.

Qty	Unit	Ingredient	Preparation
		Salt/Pepper
Pinch		Oregano
4		Rosemary Twigs
30	mL	Olive oil
2		Eggplants	Diced
1		Red Onion	Diced
2		Cloves of Garlic	Crushed
25	gr	Capers
8		Green Olives	Pitted
80	mL	Red Wine Vinegar
500	gr	BUITONI Sugo Lussuoso al Pomodoro
1	bunch	Flat Parsley	Chopped
8		Lamb Rumbs	Denuded