1 med. sized squash (1/2 lb.)
1 med. sized eggplant (1/2 lb.)
2 lg. potatoes, peeled
1 green bell pepper
1 sm. carrot
2 med. onions, sliced
3 tomatoes, blanched and peeled
1 (8 oz.) can tomato sauce
1 1/2 lb. lamb meat, cut in chunks
2 tbsp. butter
1 tsp. salt
1 c. chopped celery
1/2 tsp. pepper
1/2 tsp. allspice
2 c. water

Fry lamb meat in butter until just brown. Add onions and cook until onions are translucent. Peel and cut squash and eggplant into 1 1/2 cubes. Peel and cut potatoes, pepper, and tomatoes in cubes. Put all these vegetables in a baking dish. Add can of tomato sauce, salt, pepper, allspice, meat, onions, and enough water to fill the baking dish 2/3 full. Bake at 375 degrees for 30-40 minutes until all vegetable are tender.