Orangey provençal lamb stew

Ingredients

• Olive oil
• 1 large eggplant, cut into 1-inch cubes
• 1.5 pounds boneless lamb shoulder, cut into 1 1/2-inch cubes
• 2 medium onions, thinly sliced
• 2 bay leaves
• 5 garlic cloves, crushed with a knife blade, then minced
• 2 teaspoons dried thyme
• 1 tablespoon tomato paste
• 1 strip orange zest, 2 inches long and 1/2 inch wide
• 1/2 bottle unoaked red wine
• 3/4 cup lamb broth (or beef broth)
• 1 28 oz can tomatoes (preferably San Marzano)
• 2 small/medium red bell peppers, chopped into thin strips
• 2 teaspoons finely chopped fresh rosemary leaves
• 1/4 teaspoon finely minced fresh red chili pepper (serrano, for example)
• 1 cup small black olives (niçoise for example)
• Salt and freshly ground pepper
• 1/4-1/2 cups freshly squeezed orange juice (ie the juice from 1/2-1 orange)
• 2 tablespoons finely chopped parsley

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