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Eggplant Mykonos Recipe
|Onions||2 Medium, chopped for about 2 cups|
|Garlic||2 Clove (10 gm), minced or pressed|
|Olive oil||2 Tablespoon|
|Eggplant||1 Large, cubed for 6 cups|
|Bell pepper||1 Large (Red Or Green)|
|Canned tomatoes||28 Ounce, undrained (3 Cups, 1 Can)|
|Unsweetened apple juice/Water||1⁄2 Cup (8 tbs)|
|Ground fennel||1 Teaspoon|
|Chopped fresh dill/2 teaspoons dried||2 Tablespoon|
|Fresh lemon juice||2 Tablespoon|
|Chopped spinach||1⁄2 Pound, rinsed (3 Cups, Packed)|
|Ground black pepper||To Taste|
|Feta cheese||1 Cup (16 tbs), grated (Optional)|
Calories 348 Calories from Fat 149
% Daily Value*
Total Fat 17 g26.1%
Saturated Fat 6.9 g34.4%
Trans Fat 0 g
Cholesterol 33.4 mg
Sodium 1079.9 mg45%
Total Carbohydrates 43 g14.3%
Dietary Fiber 12.2 g48.9%
Sugars 13.8 g
Protein 14 g27.1%
Vitamin A 153.1% Vitamin C 152.4%
Calcium 41.3% Iron 35.7%
*Based on a 2000 Calorie diet
Cut the eggplant into 1-inch cubes and add them to the pot.
Slice the pepper into 1-inch-square pieces.
Crush the tomatoes.
Add the peppers, tomatoes, apple juice or water, salt, and fennel to the pot.
If using dried dill, add it now.
Cover the pot and simmer, stirring frequendy, until the eggplant is completely tender, about 15 minutes.
Stir in the fresh dill, if used, and add the lemon juice and spinach.
Simmer for another minute or two until the spinach wilts but is still bright green.
Add salt and pepper to taste.
Serve topped with grated feta cheese, if desired.