Peel and slice 2 cloves of garlic. Wash the thyme, remove the leaves from the woody stem and chop.
Place the lamb chops in the mixing bowl and add the sliced garlic, thyme and balsamic glaze. Leave to marinade for 10-15 minutes.
Prepare the salsa. Peel and chop the red onion. Peel and crush 1 garlic clove.
Remove the top of the aubergine and cut into small dice.
Score a cross in the skin of the base of the beef tomatoes. Place in a heatproof bowl. Boil a kettle and pour the hot water over the tomatoes. Leave for a few seconds until the skin starts to curl. Using a draining spoon remove the tomatoes and place in cold water. Remove from the water and peel off the skin. Cut into small chunks.
Heat the olive oil, fry the onion until soft, add the aubergine and fry until golden brown.
Add the crushed garlic and chopped tomatoes. Simmer for 10-15 minutes. Tear the basil leaves into the salsa and stir. Season with black pepper.
While the aubergine salsa is cooking heat the oil and fry the lamb chops and marinade on a medium heat for 3 – 4 minutes on each side. Check that the chops are thoroughly cooked and there are no pink juices.
Remove the lamb chops from the pan and leave to rest.
Serve the lamb chops with the aubergine salsa and some mashed potato, roasted cherry tomatoes and rocket.