Eggplant Mykonos

Total Time: 1 hr 2 mins Preparation Time: 45 mins Cook Time: 17 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.