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Recipe: Eggplant Mykonos
Categories: Soups & ste, Vegetarian
Yield: 4 Servings
2 c Chopped onion
2 Garlic cloves; minced or
-- pressed
1 tb Olive oil
6 c Cubed eggplant; (1
-- med.-large)
1 lg Red bell pepper
3 c Canned tomatoes (1 28 oz.
-- can); undrained
1/4 c Water
1/2 ts Salt
1 ts Ground fennel
2 tb Fresh dill; chopped or 2 t.
-- dry dill
2 tb Fresh lemon juice
3 c Fresh spinach; chopped
1/4 c Feta cheese; crumbled**
In a large stewpot, saute the onions and garlic in the olive oil until translucent. Cut the eggplant into 1" cubes and add them to the pot. Slice the pepper into 1"-square pieces. Crush the tomatoes. Add the peppers, tomatoes, water, salt, and fennel to the pot. If using dried dill, add it now. Cover the pot and simmer, stirring frequently, 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 feta cheese, if desired
NOTES : If you expect to have leftover stew, set some aside before adding the spinach, because the spinach will lose its fresh color. Rewarm the leftover stew, and stir in the spinach just before serving. Serve with a hearty bread. **original recipe called for 1/2 cup feta cheese, which puts this recipe over 30% CFF Per serving: 161.8 Cals., 5.9 g fat (29.7% CFF), 7 g fiber, 673 mg sodium
Recipe by: Moosewood Restaurant Cooks at Home
Posted to EAT-LF Digest by Diana Slade <dianaslade@mindspring.com> on Nov 19, 1998, converted by MM_Buster v2.0l.
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