EGGPLANT MYKONOS
My vegetarian friend shared this dish with me and I fell in love with it. If you like eggplant and spinach, you might want to give it a try. Adapted from Moosewood.
Provided by ratherbeswimmin
Categories Stew
Time 1h2m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, saute the onions and garlic in oil until vegetables are transparent.
- Add the eggplant and red bell pepper; stir to combine.
- Crush the tomatoes and add them with their liquid to the pot; stir to combine.
- Add the apple juice, 1/2 teaspoon salt, and fennel; stir to combine (if using dried dill, add it now).
- Cover and simmer, stirring frequently, for 15 minutes or until the eggplant is tender.
- Add in the fresh dill, lemon juice, and spinach.
- Simmer for a couple of minutes or until the spinach wilts but is still bright green in color.
- Add salt and pepper to taste.
- Ladle into individual bowls and sprinkle feta cheese on top.
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