Lamb Chops with Roasted-Eggplant Relish Recipe | Epicurious

Ingredients

• 4 (1/2-inch-thick) lamb shoulder chops (6 to 8 ounces each)
• 3 tablespoons extra-virgin olive oil, divided
• 1 (10-ounce) jar roasted eggplant, drained (cut up any large pieces)
• 1 (4-ounce) jar sliced pimientos, rinsed and drained
• 1/4 cup finely chopped sweet onion such as Vidalia or Walla Walla
• 1/4 cup finely chopped flat-leaf parsley
• 1/2 teaspoon sugar, or to taste