1 pound firm, tight skinned eggplant, diced 1/2-inch pieces
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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