Stuffed Peppers with Lamb and Eggplant

Ingredients

• 1 pound firm, tight skinned eggplant, diced 1/2-inch pieces
• Salt
• 8 small green bell peppers
• Freshly ground black pepper
• 1/4 cup extra-virgin olive oil, plus a little for dish and drizzling
• 4 anchovy fillets in oil, optional
• 2 cloves smashed garlic
• 2 sprigs rosemary, leaves finely chopped
• 2 medium starchy potatoes, peeled and diced 1/2-inch
• 2 vine-ripe tomatoes, seeded and chopped
• 1 small yellow onion, chopped
• A couple handfuls pitted good quality green olives, chopped
• 1 pound cooked lamb, 1/2-inch diced
• 1/3 pound fontina or Gruyere, 1/2-inch dice
• Chicken stock or water

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