Summer Vegetable Stew - cooking recipe

Ingredients

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

Preparation

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.