Dorghama (Eggplant Stew) Recipe

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

Directions