Stuffed Peppers With Lamb And Eggplant

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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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