Peel and chop the garlic, peel the onions, then dice along with the celery, courgettes and aubergine. Chop the tomatoes, then pick the thyme leaves.
Heat some oil in a pan and sauté the celery, garlic and onion for 5 to 10 minutes, or until soft.
Season generously, add the courgette, aubergine, tomato, thyme leaves, and a wineglass of water. Reduce the heat and cook until tender, then leave to cool.
Add the caperberries, olives and a good slug of oil.
Heat a griddle pan with a little oil, then cook the lamb chops to your liking.
