This fricassee is also great with pasta and tomato sauce, on its own with grilled chicken or pork, or used in a tortilla wrap with goat cheese. Serves 4

• 3 (approx 1 lb) Windset Farms™ Adagio™ Eggplants, cubed
• 1/2  Windset Farms™ Gusto™ Mixed Hot Pepper, finely chopped
• 1 cup Windset Farms™ Concerto™ Grape Tomatoes, halved
• 2 small zucchinis, cubed
• 1/2  red onion, thinly sliced
• 1/2 Tablespoon fresh thyme, finely chopped
• 2 Tablespoons fresh basil, chopped
• 2 cloves garlic, minced
• 1/3 cup extra virgin olive oil
• 1/2 Tablespoon kosher salt
• 2 Tablespoons vincotto*
• 8 lamb chops, grilled

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