Greek Eggplant Mykonos
Ingredients
2 med. Onions - chopped (2 cups)
2 garlic cloves, minced
2 Tbs. olive oil
1 Med-lg eggplant cubed
1 lg. green pepper cut into squares
3 cups undrained canned tomatoes (2 cans)
1/2 cup water
1/2 tsp. salt
1 tsp. ground fennel
2 Tbs. chopped fresh dill (2 tsp. dried)
2 Tbs. fresh lemon juice
3 cups chopped rinsed fresh spinach
salt and pepper to taste
2 garlic cloves, minced
2 Tbs. olive oil
1 Med-lg eggplant cubed
1 lg. green pepper cut into squares
3 cups undrained canned tomatoes (2 cans)
1/2 cup water
1/2 tsp. salt
1 tsp. ground fennel
2 Tbs. chopped fresh dill (2 tsp. dried)
2 Tbs. fresh lemon juice
3 cups chopped rinsed fresh spinach
salt and pepper to taste
Methods/steps
Saute onions and garlic until translucent
Add eggplant, peppers,
tomatoes, water, salt and fennel
If using dried dill, add now
Cover and simmer, stirring frequently, until eggplant is tender,
about 15-20 minutes
Stir in 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
Serves 3-4 Serve over rice or with thick bread
Add eggplant, peppers,
tomatoes, water, salt and fennel
If using dried dill, add now
Cover and simmer, stirring frequently, until eggplant is tender,
about 15-20 minutes
Stir in 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
Serves 3-4 Serve over rice or with thick bread
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