Aubergine Mykonos Recipe

• 2 c. Minced onion
• 2 x Garlic cloves, chopped or possibly pressed
• 1 Tbsp. Extra virgin olive oil
• 6 c. Cubed aubergine, (1 med.-large)
• 1 lrg Red bell pepper
• 3 c. Canned tomatoes (1 28 ounce. can), undrained
• 1/4 c. Water
• 1/2 tsp Salt
• 1 tsp Grnd fennel
• 2 Tbsp. Fresh dill, minced or possibly 2 teaspoon dry dill
• 2 Tbsp. Fresh lemon juice
• 3 c. Fresh spinach, minced
• 1/4 c. Feta cheese, crumbled**

1. In a large stewpot, saute/fry the onions and garlic in the extra virgin olive oil till translucent/soft.
2. Cut the aubergine into 1" cubes and add in them to the pot.
3. Slice the pepper into 1"-square pcs.
4. Crush the tomatoes.
5. Add in the peppers, tomatoes, water, salt, and fennel to the pot.
6. If using dry dill, add in it now.
7. Cover the pot and simmer, stirring frequently, till the aubergine is completely tender, about 15 min.
8. Stir in the fresh dill, if used, and add in the lemon juice and spinach.
9. Simmer for another minute or possibly two till the spinach wilts but is still bright green.
10. Add in salt and pepper to taste.
11. Serve topped with feta cheese, if you like
12. NOTES : If you expect to have leftover stew, set some aside before adding the spinach, because the spinach will lose its fresh color.
13. Rewarm the leftover stew, and stir in the spinach just before serving.
14. Serve with a hearty bread.
15. **original recipe called for 1/2 c. feta cheese, that puts

onion, garlic, extra virgin olive oil, aubergine, red bell pepper, tomatoes, water, salt, fennel, fresh dill, lemon juice, fresh spinach, feta cheese

Taken from cookeatshare.com/recipes/aubergine-mykonos-71591 (may not work)