1 aubergine (preferably a round Sicilian variety), diced
½ celery stick, diced, plus 2 chopped celery leaves to garnish
1 garlic clove, crushed
½ tsp marjoram
sprig of mint, leaves removed and chopped, to garnish
1 shallot, finely chopped
5–6 Italian tomatoes, skins removed
1 tbsp capers
6-7 green olives, depending on size
50²µ/1¾´Ç³ú plain flour
10g toasted almonds, finely chopped, to garnish
100g/3½oz fine breadcrumbs
1 tsp brown sugar
1 tbsp extra virgin olive oil
2 tbsp olive oil
1 tbsp red wine vinegar
salt
sunflower oil, for deep frying
50²µ/1¾´Ç³ú unsalted butter
1 free-range egg
25g/1oz Stracchino or other Italian soft cheese such as mozzarella
6-bone rack of lamb, French-trimmed, cut into chops (ask your butcher to do this for you)
pane carasau (Italian flatbread), to serve (optional)