Eggplant Mykonos Recipe
Ingredients
| Onions | 2 Medium, chopped | |
| Garlic | 2 Clove (5gm), pressed | |
| Olive oil | 2 Tablespoon | |
| 1 medium-large eggplant (6 cups cubed) | ||
| 1 large red or green bell pepper | ||
| Canned tomatoes | 3 Cup (16 tbs), undrained | |
| 1/2 cup unsweetened apple juice or water | ||
| Salt | 1/2 Teaspoon | |
| Fennel | 1 Teaspoon | |
| Dill | 2 Tablespoon, dried | |
| Lemon juice | 2 Tablespoon | |
| Chopped spinach | 3 Cup (16 tbs), rinsed | |
| Ground black pepper | 1 To taste | |
| 1 cup grated feta cheese (optional) | ||
| Salt | To Taste | |
Directions
In a nonreactive stewpot, saute the onions and garlic in die olive oil until translucent.
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.
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.
Chef
