Lamb Eggplant and Green Bean Soup

1 lb Lamb shank or shoulder chops, cut into 2-in pieces, bone included
8 c Water
1 tb Corn oil
3 md (1-1/2 cup) onions, chopped fine
2 (1 lb) eggplants, cut into 1-" pcs
1/2 lb Green beans, cut in 12-" pcs
2 md Sweet red pepper, cored, seeded, & cut in 1-" pcs
1 c Fresh tomatoes, peeled & chopped or equal amt canned
1/4 c Fresh coriander, chopped
3 Cloves garlic, put through a press
1 ts Salt, or to taste

Put lamb and water in pan, bring to a boil, cook for 3 mins, and remove foam. Reduce heat to low and cook, covered, for about 30 minutes or until lamb is tender but firm. Remove lamb pieces with slotted spoon and strain soup. Heat oil in skillet and brown lamb over moderate heat for 3 minutes. Set aside. Bring lamb broth to a boil over moderate heat. Add onions, eggplants, green beans, red peppers and tomatoes and cook, covered, for 15 minutes. Add lamb, coriander, garlic, and salt and cook for 10 minutes more. Serve hot.

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