Eggplant Mykonos

One of our favorite recipes with eggplant.

Author:Inspired by Moosewood at Home, pg. 208
Yield:4 servings
Cook time: 00:35
Category:Main Courses


Step 1
2 tbsp. olive oil
2 medium onions, chopped (about 2 cups)
2 cloves garlic, minced or pressed
Step 2
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
Step 3
2 tbsp. fresh lemon juice
3 cups fresh spinach, chopped rinsed, packed (about 1/2 pound)
1 cups Veggie ground round
Step 4
to taste salt
to taste pepper
1 cups feta cheese, grated (optional)


  1. In a nonreactive stewpot, sauté the onions and garlic in the olive oil until translucent.
  2. 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.
  3. 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.
  4. Serve topped with grated feta cheese, if desired.