| 1 | md | Eggplant; about 1 pound |
| 6 | tb | Butter; cut into 1/4 inch |
| | ;pieces and clarified |
| 2 | lb | Veal, lean, boneless; or |
| | ;lamb, prefer from the |
| | ;shoulder, cut into 1 inch |
| | ;cubes |
| 1/2 | c | Onion; finely chopped |
| 1 1/2 | ts | Salt |
| 1/2 | lb | String beans, fresh; trimmed |
| | ;and cut in half |
| 2 | md | Zucchini; or other summer |
| | ;squash (about 1 pound), |
| | ;peeled and cut crosswise |
| | ;into 2 inch pieces |
| 1/2 | lb | Okra, fresh; washed and |
| | ;trimmed of stem ends |
| 1 | lb | Potatoes, boiling; peeled & |
| | ;cut into 2 inch cubes |
| 1 | lb | Tomato; cut into 1/4 inch |
| | ;thick slices |
| 1/4 | lb | Green peppers; Italian type, |
| | ;long, green, cut lengthwise |
| | ;into halves and seeded |
| | Black pepper; freshly ground |
| 2 | c | Water |
