Broccoli Gratin With Tomatoes And Feta

• 2-3 tablespoons olive oil
• 1 onion, thinly sliced
• 2 garlic cloves, chopped
• 1.5 teaspoons dried oregano
• 1/8 teaspoon ground cinnamon
• 15 ounces canned diced tomatoes (usually 1 can) or 5 fresh tomatoes, peeled, seeded & diced
• 1 teaspoon honey
• 1 tablespoon capers, rinsed
• salt & pepper
• 1.5 pounds steamed broccoli
• lemon juice
• 2-4 ounces crumbled feta (or more!)
• opt: finely chopped parsley

1. Preheat the boiler & lightly oil a 2-quart gratin dish.
2. In a medium skillet, heat the olive oil. Saute the onion, garlic, oregano and cinnamon until onion is wilted (~5 minutes). Add tomatoes and cook until they're warmed through (~7 minutes). Add honey, capers, salt and pepper.
3. Pour the tomato-onion mixture into the bottom of the gratin dish. Place the steamed broccoli over the tomato layer. Sprinkle the lemon juice evenly over the layers and then add the crumbled feta over the top.
4. Place the gratin dish 5-6 inches under the broiler and cook until the feta is browned, but not burned. (Warning: this happens in about 10 minutes, but its easy to overshoot brown.) Garnish with parsley if desired and serve.

olive oil, onion, garlic, oregano, ground cinnamon, tomatoes, honey, capers, salt, steamed broccoli, lemon juice, feta, parsley

Taken from www.epicurious.com/recipes/member/views/broccoli-gratin-with-tomatoes-and-feta-1229826 (may not work)