To make ratatouille, heat 2 tablespoon oil in a large deep frying pan over high heat. Add garlic and onion, and cook stirring occasionally for 5 minutes or until onion has softened. Add eggplant and cook, for a further 5 minutes, or until eggplant has softened. Stir in capsicum, zucchini, tomatoes, paste and herbs. Bring to the boil, reduce heat to low and simmer gently, stirring occasionally, for 15 minutes or until vegetables are cooked.
Preheat a lightly greased barbecue or char grill pan to high. Toss lamb with remaining oil. Cook for 2½ minutes each side or until cooked to your liking. Season to taste. Rest, covered loosely with foil, for 5 minutes before serving.
To serve, divide ratatouille among plates, scatter with extra basil leaves and top with lamb chops.
Alternatively, cook ratatouille in a casserole dish up until you add the herbs and bring mixture to the boil. Place lamb on top of ratatouille. Cover and cook in a moderate oven for 30 minutes or until lamb is cooked and vegetables are tender.