Stuffed Peppers with Lamb and Eggplant

Name: 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