1 lb. lamb or beef, cubed in 1 inch pieces (tender cut beef)
1 lg. onion, chopped
1/8 tsp. allspice
Salt and pepper to taste
1/2 c. water
1 med. sized eggplant, peel and cube 2 to 3 inches
1 can whole tomatoes or 3 fresh tomatoes, chopped

Saute meat, onions and spices in pan. Add water, cover and let braise for 15 minutes. Add eggplant, tomatoes and toss lightly. Cover and let simmer 15 minutes more. Eggplants should be firm but done. Serve with vermicelli rice. Serves 4-6.