2 x 250g packets microwave basmati rice
500g lamb leg steaks, trimmed
¼ cup olive oil
1 onion, cut into wedges
2 cloves garlic, crushed
1 medium eggplant (400g), trimmed, cut into 2cm pieces
1 small zucchini (125g), trimmed, thinly sliced
2 tablespoons sundried tomato pesto
1 cup drained, chopped roasted red capsicum
1 ½ cups chicken stock
1/3 cup coarsely chopped fresh parsley
Heat rice according to packet directions.
Toss lamb with 1 tablespoon of the oil in a bowl. Season with salt and pepper.
Heat a large, non-stick frying pan over a medium heat. Add lamb. Cook, for about 3 to 4 minutes on each side, or until cooked to medium doneness. Remove. Rest, loosely covered with foil for 5 minutes. Thinly slice.
Meanwhile, heat remaining oil in same, hot pan. Add onion, garlic, eggplant and zucchini. Cook, stirring occasionally, for about 12 minutes, or until tender.
Stir in pesto. Add rice, capsicum and stock. Stir to combine. Bring to boil. Gently boil for about 5 minutes, or until liquid is evaporated. Add lamb. Cook, stirring for a further 2 minutes. Stir in parsley. Remove.
Serve in bowls.