HOUSTON – Details on 13TH annual Wine & Food Week in the Woodlands. It runs through June 11th with 75+ chefs and over 500 wines.
Chef Antoine Ware, Harold’s Restaurant & Tap Room
Pan-seared Barry Farms Lamb Chops with Roasted Eggplant and Tomato Stew
Salt and pepper lamb chops on both sides. Heat a cast iron frying pan on medium-high and add a few tablespoons of oil to the pan. Sear your lamb chop on medium-high heat for about 3-4 minutes on both sides.
Eggplant and Tomato Stew
In a large sauté pan, heat oil on medium-high heat.
Add roughly one cup chopped onion, pepper, celery and 2-3 tablespoons of chopped garlic. Cook 2–3 minutes, stirring occasionally. Stir in 2-3 cups of eggplant and cook 15 minutes or until ingredients are al dente. Add 2 cups of tomatoes and cook 5-7 minutes. Season with salt and pepper
To serve, place the lamp chops on top of the caponata.