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- Half a kilo of lamb or veal
- 2 tablespoons margarine
- 4-5 pieces of green pepper
- 1 Piece eggplant
- 2 pieces tomatoes
- black pepper
- Red pepper
- Wash and chop the meat a little small.
- Put the meat into the pot before, then stir in the oil.
- Saute, stirring a reservation in their own juice.
- Small chopped pepper, add the tomato and eggplant into.
- Black pepper, red pepper and add salt and cook until the water attracted by closing the lid.
- add chopped parsley on top when served, and serve.