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Mykonos Recipe

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javeria from khi
Ingredients
  1. 2 cups chopped onions
  2. 2 garlic cloves, minced
  3. 2 tablespoons olive oil
  4. 6 cups cubed eggplants (1-inch cubes)
  5. 1 large red bell pepper (cut into 1-inch pieces)
  6. 1 (28 ounce) can tomatoes, undrained
  7. 1⁄2 cup unsweetened apple juice or 1⁄2 cup water
  8. 1⁄2 teaspoon salt
  9. 1 teaspoon ground fennel
  10. 2 tablespoons chopped fresh dill or 2 teaspoons dried dill
  11. 2 tablespoons fresh lemon juice
  12. 8 ounces chopped rinsed fresh Baby Spinach
  13. salt and pepper
  14. 1 cup grated cheese
Method
  • 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 cheese on top.
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