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Prep Time: 45 Minutes Cook Time: 17 Minutes |
Ready In: 62 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
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.
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