Place the lamb in a dish and massage with thyme, garlic, olive oil, and seasoning.
Marinate the meat for at least five minutes.
Griddle the steak on both sides for 3-4 minutes in a hot pan.
Let the steak rest for five minutes before serving.
Fry the aubergine in 15ml of olive oil for ten minutes until golden-brown.
Sauté the onion in the remaining olive oil for five minutes until softened.
Add garlic to the onions and cook for one minute.
Combine the aubergine, tomatoes, and chilli flakes in the pan and cook for three minutes.
Pour in the wine and simmer for two minutes.
Stir in the basil and season with salt and pepper.
Serve the lamb on top of the ratatouille garnished with a sprig of thyme.