INGREDIENTS

1. 1 pound lamb or beef, chopped into small pieces
2. 3 medium onions, peeled and thinly sliced
3. 2 or 3 garlic cloves, peeled and thinly sliced
4. 8 small eggplants, peeled and sliced lengthwise 1/2-inch thick
5. 1 green pepper, sliced
6. 2 fresh tomatoes, sliced
7. 2 tablespoons of tomato paste
8. Fresh lemon juice
9. Cooking oil
10. Salt and pepper

Method:

1. Fry onions and garlic in oil until slightly golden. Add meat.
2. Bring 2 to 3 glasses of water to a boil. Add to meat.
3. Add salt and pepper. Cook over medium heat for about 30 to 45 minutes or until meat is tender.
4. When meat is cooked, there should still be liquid left. Add tomato paste and lemon juice. Mix well.
5. Salt both sides of eggplant and green pepper slices; fry in abundant cooking oil over medium-low heat, turning until both sides are golden.
6. Place eggplant, green pepper, and tomatoes over meat (do not mix with meat) into baking pot and cover with aluminum foil.
7. Preheat oven between 350°F and 400°F. Bake dish for 10 to 15 minutes. Remove the foil during the last 3 minutes or so while broiling for crisp topping.
8. Serve hot with bread and plain rice.