Eggplant Mykonos

Name: Eggplant Mykonos
Ingredients: 2 cups chopped onions; 2 garlic cloves, minced; 2 tablespoons olive oil; 6 cups cubed eggplants (1-inch cubes); 1 large red bell pepper (cut into 1-inch pieces); 1 (28 ounce) can tomatoes, undrained; 1/2 cup unsweetened apple juice or 1/2 cup water; 1/2 teaspoon salt; 1 teaspoon ground fennel; 2 tablespoons chopped fresh dill or 2 teaspoons dried dill; 2 tablespoons fresh lemon juice; 8 ounces chopped rinsed fresh Baby Spinach; salt and pepper; 1 cup grated feta cheese

14 ingredients

9 steps

Ingredients

2 cups chopped onions
2 garlic cloves, minced
2 tablespoons olive oil
6 cups cubed eggplants (1-inch cubes)
1 large red bell pepper (cut into 1-inch pieces)
1 (28 ounce) can tomatoes, undrained
1/2 cup unsweetened apple juice or 1/2 cup water
1/2 teaspoon salt
1 teaspoon ground fennel
2 tablespoons chopped fresh dill or 2 teaspoons dried dill
2 tablespoons fresh lemon juice
8 ounces chopped rinsed fresh Baby Spinach
salt and pepper
1 cup grated feta cheese

Directions

1

In a large pot, saute the onions and garlic in oil until vegetables are transparent.
2

Add the eggplant and red bell pepper; stir to combine.
3

Crush the tomatoes and add them with their liquid to the pot; stir to combine.
4

Add the apple juice, 1/2 teaspoon salt, and fennel; stir to combine (if using dried dill, add it now).
5

Cover and simmer, stirring frequently, for 15 minutes or until the eggplant is tender.
6

Add in the fresh dill, lemon juice, and spinach.
7

Simmer for a couple of minutes or until the spinach wilts but is still bright green in color.
8

Add salt and pepper to taste.
9

Ladle into individual bowls and sprinkle feta cheese on top.