Eggplant Mykonos

Ingredients - 
	2 medium onions chopped
	2 garlic cloves
	2 tablespoons olive oil
	1 medium-large eggplant cubed (1 inch pieces)
	1 large red or green capsicum (bell pepper) - 1 inch pieces
	3 cups of canned tomatoes (28 ounces)
	1/2 cup unsweetend apple juice or water
	1/2 tsp salt
	1 tsp ground fennel
	2 tablespoons chopped fresh dill (or 2 tsp of dried dill)
	2 tablespoons of lemon juice
	3 cups chopped rinsed spinach
	salt and ground black pepper
	1 cup of grated feta (if desired)

Method - 
	In stewpot saute onions and garlic in olive oil until clear.
	Add eggplant, capsicum, tomatoes, apple juice, salt and fennel to pot.
	Cover and cook until eggplant tender (15-30 min).
	Add dill, spinach, lemon juice and pepper and cook just a bit longer until spinach bright green.
	Add salt and pepper to taste.

Moosewood.