Haitian Ratatouille

Peel and cut potatoes, eggplant, zucchini, and carrots into 1-inch cubes, peel and dice onions and green peppers, and set all vegetables aside.

Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Brown the meat cubes or meatballs in batches, turning occasionally until golden on all sides, then transfer to a plate.

Reduce heat to medium and sauté diced onions and green peppers in the same pot until softened, about 3–4 minutes.

Stir in tomato paste and cook for 1 minute to deepen the flavor, scraping up any browned bits from the bottom.

Add peeled tomatoes, breaking them up with the back of a spoon, then return the meat to the pot.

Add potatoes, eggplant, zucchini, and carrots, then stir in lemon juice and a dash of cinnamon.

Bring the mixture to a boil, then reduce heat to low, cover, and simmer until vegetables are tender and flavors have melded, about 25–30 minutes.

Taste and adjust seasoning with salt and pepper as needed before serving.