1 onion, chopped
1 lb. lean ground round
2 c. canned tomatoes
1 1/2 c. water
1/8 tsp. black pepper
1/2 tsp. allspice
1/2 lb. green beans, cut into 2" pieces
1 lb. zucchini, cut into 1" cubes
1 or 2 green (or red) peppers, cut into 1" sq.
1/2 to 1 lb. eggplant, cut into 1" cubes (optional)
3 tbsp. lemon juice

Saute chopped onion in small amount of butter. Add ground round and brown. Strain off fat, if necessary. Add tomatoes, water, pepper and allspice; let simmer. Meanwhile, wash and cut vegetables. In a 3 quart casserole, place enough meat mixture to cover bottom. Add a layer of vegetables and then spoon more meat mixture on top. Continue to layer until ingredients are used up. Bake covered at 400 degrees for 1 hour. Add lemon juice and bake 45 minutes longer or until vegetables are tender. Serves 6-8. May substitute other vegetables such as carrots, potatoes or corn.