Summer Vegetable Stew

• 5 servings lamb meat
• 2 Tbsp. butter
• 2 chopped onions
• 1/2 lb. green beans
• 2 zucchini squash, sliced
• 1/4 lb. okra (if available)
• 2 eggplants, sliced
• 3 green peppers, quartered
• 3 chopped tomatoes
• 3 tomatoes, cut into large pieces

1. Brown the onion in butter in a large saucepan. Put the meat (cut into small pieces) over the onion. Sprinkle with salt. Add each vegetable by layers over the meat, sprinkling each layer with salt and a few tomato pieces. First add a layer of eggplant pieces. (The eggplant should be peeled and cut into large pieces), then a layer of green beans, then the squash (cut large) and then the okra. Finish by adding a last layer of quartered green peppers. Cover and cook on a very low heat for 2 hours, until meat is tender. Serve with cooked rice.

lamb meat, butter, onions, green beans, zucchini, okra, eggplants, green peppers, tomatoes, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=66866 (may not work)