One of our favorite recipes with eggplant.
|2 tbsp. ||olive oil|
|2 medium ||onions, chopped (about 2 cups)|
|2 cloves ||garlic, minced or pressed|
|1 medium-large ||eggplant, 1" cubes (6 cups)|
|1 large ||red or green bell pepper, 1" square pieces|
|28 oz. ||canned crushed tomatoes, undrained (3 cups)|
|1/2 cups ||unsweetened apple juice or water|
|1/2 tsp. ||salt|
|1 tsp. ||anise seeds|
|2 tsp. ||dried dill|
|2 tbsp. ||fresh lemon juice|
|3 cups ||fresh spinach, chopped rinsed, packed (about 1/2 pound)|
|1 cups ||Veggie ground round|
| to taste ||salt|
| to taste ||pepper|
|1 cups ||feta cheese, grated (optional)|
- In a nonreactive stewpot, sauté the onions and garlic in the olive oil until translucent.
- Add the cubed eggplant to the pot. Add the peppers, tomatoes, apple juice or water, salt, fennel and dried dill to the pot. Cover the pot and simmer, stirring frequently, until the eggplant is completely tender, about 30 minutes.
- Add the lemon juice and spinach. For additional protein, add the Veggie ground round. Simmer until the spinach wilts but is still bright green, about another minute or two. Add salt and pepper to taste.
- Serve topped with grated feta cheese, if desired.