Roasted Rack of Lamb with Ratatouille and a Tarragon Lamb Jus

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2 green zucchini, diced

2 yellow zucchini, diced

2 Japanese eggplants, diced

2 yellow bell peppers, diced

2 red bell peppers, diced

Olive oil

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