2 green zucchini, diced
2 yellow zucchini, diced
2 Japanese eggplants, diced
2 yellow bell peppers, diced
2 red bell peppers, diced
2 tablespoons chopped garlic
1 brown onion, diced
2 tomatoes, peeled, seeded and diced
1/4 to 1/2 cup tomato paste
3 (6 rib) lamb racks, fat trimmed, skin removed
2 cups lamb stock
2 tablespoons butter
2 tablespoons chopped fresh tarragon
2 tablespoons chopped parsley
2 tablespoons chopped basil
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