Pre-heat the oven to 200'C.
Wash the aubergines and cut into slices 5 mm thick. Sprinkle salt over them and set aside for 10 minutes - this will allow the salt to absorb the moisture from the aubergines. After 10 minutes, cut the aubergines into centimetre cubes. Peel and dice the onion and the red peppers. Roughly chop the sage leaves. Cut the preserved lemons in half, remove the centre and the fine chop the peel.
Heat a frying pan and add a dash of olive oil. Add the pine nuts and lightly toast. Once they are golden brown add the pepper, onion, aubergine, the sage leaves and a glass of water. Cook over a low heat until the water has evaporated. Season.
Trim the rack of lamb if this has not already been done by your butcher.
Heat a pan, add olive oil and then add the lamb. Cook for about 3 minutes on each side then remove from the pan and place on a baking tray. Cover with the preserved lemon peel and the thyme leaves then finish cooking in the oven for 7 minutes.
Use stainless steel serving rings to plate the aubergine and pepper mixture. Remove the serving ring and place the lamb alongside the vegetables. Drizzle with olive oil and a little extra preserved lemon if desired.
«To make your own preserved lemon, pierce the skin with a knife and then place in a pot of water and sugar (100g sugar per litre of water) and simmer for 3 hours.»