Cut the eggplant into half and put in the oven tray, season with olive oil, salt and pepper and bake for 20 min in the oven at 180 c till soft in center.Once soft and slightly roasted, set aside and scoop out the flesh of the eggplant.Removed the skin and deseed the tomatoes. Cut the tomato flesh into cubes.
Pan-fry the eggplant and tomatoes, add in the thyme and sautéed till all are nicely mixed together .Stir delicately in order not to mash up the eggplant. Once well mixed and set aside.
Pre heat a pan, drizzle some olive oil and sear the meat skin part first, till crispy.Pan-sear the lamb rack for 3min on each sides.Let it rest prior to serving.