Lamb Shoulder Steaks with Ratatouille

Name: Lamb Shoulder Steaks with Ratatouille
Ingredients: 1/4 cup plus 1 tablespoon extra-virgin olive oil; 1 medium onion, halved and sliced 1/4 inch thick; 1 large garlic clove, minced; 1 bay leaf; Kosher salt; Freshly ground pepper; 1 eggplant, cut into 1/4-inch dice; 1 zucchini, cut into 1/4-inch dice; One 14-ounce can whole peeled tomatoes with their juices, crushed by hand; 1 teaspoon dried oregano; Four 10-ounce lamb shoulder steaks, about 3/4 inch thick; 3 tablespoons red wine vinegar; 6 jarred piquillo peppers, diced; 1/4 cup freshly grated Parmesan cheese