First, wash all the vegetables and the apples. Then, peel the eggplant, potatoes, sweet potatoes, carrots and apples. Chop or slice all the vegetables and apples into small chunks. You can chop the onions, carrots and bell peppers into slightly smaller chunks than the other vegetables since they take longer to cook.

Place the eggplant, potatoes, sweet potatoes, zucchini, yellow squash, green beans and apple in a large roasting pan or dutch oven and set aside. Sauté the onions, carrots and bell peppers in a pan with 2 tablespoons of oil, to begin softening them.

Add the ground meat to these vegetables and stir to evenly brown the meat. Add minced garlic, sugar and half of the seasonings (salt, pepper and allspice) to the pot and stir. Add the stewed tomatoes and tomato paste. After the meat is browned, place a lid on the pan and let simmer for an additional 5 minutes, or until the vegetables begin to soften.

Sprinkle the remaining seasonings over the vegetables and apples that were set aside. Then pour the stovetop mixture in with these vegetables and toss until everything is thoroughly combined. Bake the meat and vegetables in an oven set at 350 degrees Fahrenheit for 75-90 minutes or until the potatoes are fork tender.