1. To make the caponata, pour three tablespoons of oil into a large heavy-based saucepan or casserole dish, place over a medium heat and add the aubergines. Cook for 15 minutes until soft. Add the remaining tablespoon of oil, followed by the shallots and cook for a further five minutes. Then stir in the tomatoes and cook slowly, until they break down. Stir in the capers, raisins, olives, celery, oregano, vinegar, tomato purée and season. Cover and cook over a low heat for 20 minutes, until all the vegetables are soft. Stir gently so it doesn’t break up too much.
2. Make the marinade for the lamb cutlets. In a bowl mix together the fennel seeds, olive oil, garlic and lemon juice, season with salt and black pepper. Rub the mixture into the meat. Set aside for 30 minutes.
3. Place a griddle or frying pan over a medium/high heat. Cook the cutlets on each side for four minutes.
4. Once the cutlets and caponata are both cooked, serve with torn fresh basil leaves.
