120ml extra virgin olive oil
100g shallots finely chopped
2 cloves garlic crushed
20g fresh tomato sauce
1 red pepper roasted and diced
1 yellow pepper roasted and diced
1 courgette sautéd anddiced
3 Italian pale aubergines
Salt and pepper
1tbs aged balsamic vinegar
250g fresh pasta dough
Eggwash as needed
20g fresh goats' cheese
8 basil leaves finely shredded
1 dark Dutch aubergine
560g lamb (saddle loin orbest-end fillet) cut into four portions
100g wilted baby spinach
200ml fresh lamb jus
To make the ratatouille: heat 60ml olive oil in a pan. Sweat shallots and crushed garlic.Add red and yellow peppers courgette one pale aubergine (diced).
Cook until soft then add fresh tomato sauce and season with salt pepper and a little aged balsamic. Chill.
Roll pasta dough out as thinly as possible and cut out into 16 small circles (four per portion). Place a small amount of ratatouille in the centre of each circle. Eggwash and fold over to seal and form ravioli. Blanch in boiling water for one minute and refresh.
Peel and finely dice the remaining two pale aubergines. Salt and leave for 30 minutes. Pat dry and sauté in hot olive oil. Drain and mix with goats' cheese and basil.
Cut dark Dutch aubergine across into 3mm slices andsalt for 30 minutes. Pat dryand sauté in olive oil until golden brown. Drain andseason.
Season and roast lamb in hot oven until medium rare. Rest and slice.
To assemble dish: Place lamb on to wilted baby spinach. Reheat raviolis in boiling water. Toss in tapenade and arrange on plate. Place aubergine and goats cheese mix in between pan-fried aubergine slices to make millefeuille. Sauce the lamb with lamb jus.