Dorghama (Eggplant Stew) Recipe

• 1 1/2 pound meaty lamb bones, neck bones can be used
• 1 lg. eggplant cut in 1 1/2" cubes
• 1 green pepper, minced
• 3 tbsp. tomato paste
• 1/4 c. lemon juice
• 3 cloves garlic, crushed
• 2 c. minced tomatoes, best fresh, I use more than 2 c.
• 1 teaspoon allspice, or possibly to taste

1. Bring lamb bones to boil covered with 2 inches of water and 1 Tbsp.
2. salt, less if you wish.
3. Skim forth from top.
4. Add in tomato paste, lemon juice and garlic.
5. Simmer lightly covered, about 1 hour till meat falls from bones.
6. Remove bones.
7. Add in eggplant, pepper, tomatoes.
8. Cook till veggies are very tender.
9. Serve, in bowls.
10. Serve with rice or possibly bulghur pilaf.

lamb bones, cubes, green pepper, tomato paste, lemon juice, garlic, tomatoes, allspice

Taken from cookeatshare.com/recipes/dorghama-eggplant-stew-15944 (may not work)