Summer Vegetable Stew

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   Brown the onion in butter in a large saucepan. Put the meat (cut into small pieces) over the onion. Sprinkle with salt. Add each vegetable by layers over the meat, sprinkling each layer with salt and a few tomato pieces. First add a layer of eggplant pieces. (The eggplant should be peeled and cut into large pieces), then a layer of green beans, then the squash (cut large) and then the okra. Finish by adding a last layer of quartered green peppers. Cover and cook on a very low heat for 2 hours, until meat is tender. Serve with cooked rice.

* Per serving · 4 servings · Values may vary.

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