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1
In a large skillet, heat 3 tablespoons of the olive oil until shimmering.
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2
Add the onion, garlic and bay leaf, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, about 5 minutes.
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3
Add the eggplant and cook until just tender, about 3 minutes.
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4
Add the zucchini and cook until just tender, about 3 minutes.
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5
Stir in the tomatoes with their juices and the oregano and bring to a boil, then reduce the heat to moderately low and simmer until the juices thicken, 8 to 10 minutes.
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6
Meanwhile, in another large skillet, heat the remaining 2 tablespoons of olive oil until shimmering.
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7
Season the lamb shoulder steaks with salt and pepper and cook over high heat, turning once, until nicely browned, 6 to 8 minutes for medium-rare.
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8
Transfer the steaks to plates.
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9
Discard the fat from the skillet.
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10
Set the skillet over low heat, add the vinegar and cook, scraping up the browned bits on the bottom, until nearly evaporated, about 30 seconds.
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11
Stir in 1/4 cup of the ratatouille, then return this mixture to the remaining ratatouille.
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12
Discard the bay leaf.
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13
Stir in the piquillo peppers and cheese and season with salt and pepper.
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14
Mound the ratatouille on the lamb steaks and serve.
