Rack Of Lamb With 'Caponata'

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1 globe eggplant

Kosher salt

2 tablespoons currants

2 tablespoons Zinfandel

1 large red bell pepper, roasted, peeled and seeded

4 tablespoons olive oil

1 cup yellow onion, cut in small dice

1 tablespoon coarsely chopped green olives

Freshly ground black pepper to taste

4 tablespoons chicken stock

1 teaspoon balsamic vinegar

2 tablespoons toasted pine nuts

1 tablespoon chopped parsley

The Lamb

2 (1 1/2- to 1 3/4-pound) racks of lamb

Salt and pepper to taste

1 bunch fresh thyme

1 bunch fresh marjoram

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