1 medium peeled eggplant
1/4 cups oil
2 chopped onions
1 LB. stewing beef or lamb
1 LB. fresh, peeled tomatoes (or #303 can stewed tomatoes)
1/2 tsp. pepper
Pre cook beef or lamb as in preparing a stew. Fry onions in oil until golden brown. Add diced tomatoes. Cut egg plant into 1 inch
cubes and add to mixture. Cover and simmer for 15 minutes or until tender. Add the vegetable mixture to the meat and simmer together.