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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 (EVOO), 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

Description

Rachaelray.com - The Official Website Of Rachael Ray Where You Can Find Thousands Of Rachael Ray's Recipes, Including 30 Minute Meals, Information About Her TV Shows, Her Magazine, Her Products And Her Nonprofit Work.

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