In a saucepan, partially cook the meat (cut into small pieces) and the 2 onions in butter. Add 1/2 soup spoon salt. Cook 25 minutes, stirring from time to time. Cut around the beans to remove the strings. Wash and drain them. Spread them over the meat and squeeze the juice of half a lemon over them.

Over the beans spread a layer of new onions. Sprinkle with chopped dill and add the broth or water and 1/2 soup spoon of sugar. Cover and cook on a high heat for 1 and 1/2 hours until the beans are quite tender. Serve.

To Prepare the Eggplant:

Prepare them the same as for the eggplants in olive oil. Remove all but 2 cm. of the stem, then peel them, leaving 2 cm. wide bands lengthwise (to prevent the eggplants from crumbling).

Fry them in olive oil, turning them on all sides. Place them on an oven dish and split them in half lengthwise.

To Prepare the Filling:

Dice the onions very finely and brown them in the butter. Add the ground meat and brown for a few minutes while mashing it with a fork. Add the salt, pepper, and 3 grated tomatoes. Mix and let cook. This filling should not be too loose when it is used to stuff the eggplants.

Fill the split eggplants, opening them lightly. They can be decorated with a slice of green pepper and tomato.

Put a little water or tomato sauce in the oven dish and place in the oven for 25 or 30 minutes.

Peel the eggplants as in recipe I, but do not cook them before you fill them. Place the eggplant in a covered baking dish. Split the eggplants lengthwise, removing some of the sides of the cut. Prepare the filling as in recipe I. Fill the eggplants.

Pour a glass of olive oil and 1/2 glass of water into the baking dish. Cover and cook on the stove for 3/4 hour on a low heat. If necessary, place an asbestos pad between the pan and the burner.