1 lg. eggplant
4 potatoes, cubed
4 tomatoes, quartered
1/4 lb. green beans, cut in 1" pieces
2 green peppers, chopped
2 lbs. stewing beef or veal
3 tbsp. butter
Salt & pepper
2 eggs
1 tbsp. flour
Juice of 1/2 lemon

Slice the eggplant, sprinkle with salt and allow to stand for one hour. Drain off liquid and cut into cubes. Mix with other vegetables.

Cut the meat into bite size pieces and fry gently in the butter with salt and pepper until it is brown on all sides. Cover with water and simmer for 30 minutes.

Put meat and vegetables in a casserole dish with a little more water, cover and cook in a 300 degree oven for two hours.

Beat the eggs with flour, lemon juice and a little salt. Pour over the casserole and cook uncovered until the eggs are set. Serves 6.