1 1/2 lb. meaty lamb bones, neck bones can be used
1 lg. eggplant cut in 1 1/2" cubes
1 green pepper, chopped
3 tbsp. tomato paste
1/4 c. lemon juice
3 cloves garlic, crushed
2 c. chopped tomatoes, best fresh, I use more than 2 c.
1 tsp. allspice, or to taste

Bring lamb bones to boil covered with 2 inches of water and 1 tablespoon salt, less if you wish. Skim forth from top. Add tomato paste, lemon juice and garlic. Simmer lightly covered, about 1 hour until meat falls from bones. Remove bones. Add eggplant, pepper, tomatoes. Cook until veggies are very tender. Serve, in bowls. Serve with rice or bulghur pilaf.

BULGHUR PILAF:

1/4 c. vermicelli, broken into 1" pieces
1/4 c. butter, less if you wish
2 1/2 c. boiling water
Salt to taste
1 c. bulghur

In a saucepan, melt butter, add the broken vermicelli, and keep stirring until browned (slowly). Add boiling water and salt. Return to boil. Add bulghur, stir. Cover, lower heat and simmer 25 minutes, stirring twice. Sprinkle with black pepper, if you wish.