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1
In a Dutch oven or other large, heavy-based pot, fry the eggplant in a little olive oil over high heat. Remove from pot and set aside.
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2
In the same pot that was used for the eggplant, working in batches, brown the lamb on all sides. Transfer to a dish as each batch is finished. If there are now a lot of brown bits sticking to the bottom of the pan, boil it out with a little water, scraping well with a spatula to loosen all the sediments. Pour into a container, and reserve.
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3
Still in the same pot, gently fry onions in olive oil until soft and translucent. Add bay leaves, garlic and thyme, and fry for a few seconds more. Add tomato paste, stir well, and throw in orange zest.
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4
Pour in wine, and boil over a medium/high heat until almost reduced by half. Then add browned lamb, broth, canned tomatoes, and the reserved liquid from boiling out the pan (or a little water if you didn't deglaze). Simmer gently under a lid for one hour.
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5
Add bell pepper . Simmer without the lid for one hour, or until the meat is almost tender. Add a splash of water if the stew is becoming too dry.
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6
Stir in eggplant, rosemary and chopped chili, and cook until the meat is nearly starting to fall apart, half an hour or so.
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7
Remove bay leaves and orange zest . Add olives, and simmer for a couple of minutes. Season with salt and pepper, and add orange juice to taste. Bring back to the boil. Remove from heat, and sprinkle with parsley.
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8
Serve with garlicky mashed potatoes.
