Beef Stew

1 large onion, chopped
1 tablespoon of vegetable oil
1 pound of cubed beef chuck
one 29 ounce can of stewed tomatoes
one 8 ounce can of tomato sauce
1 large carrot, cut into 2 inch chunks
1 5-inch eggplant, peeled and cubjed
1 bell pepper, chopped
2 freshly squeezed lemons

Saute onions in the oil until translucent. Add the beef to the onion mixture with 2 cups of water and cook on a medium heat for 30 minutes. Reduce the heat to low and add the tomatoes, eggplant, carrot, pepper and lemon juice. Cook for one hour.