Serves 3-4 Serve over rice or with thick bread
2 med. Onions - chopped (2 cups)
2 garlic cloves, minced
2 Tbs. olive oil
1 Med-lg eggplant cubed
1 lg. green pepper cut into squares
3 cups undrained canned tomatoes (2 cans)
1/2 cup water
1/2 tsp. Salt
1 tsp. ground fennel
2 Tbs. chopped fresh dill (2 tsp. dried)
2 Tbs. fresh lemon juice
3 cups chopped rinsed fresh spinach
salt and pepper to taste
Saute onions and garlic until translucent. Add eggplant, peppers, tomatoes, water, salt and fennel. If using dried dill, add now.
Cover and simmer, stirring frequently, until eggplant is tender, about 15-20 minutes. Stir in fresh dill, if used, and add the lemon juice and spinach. Simmer for another minute or two until the spinach wilts but is still bright green. Add salt and pepper to
taste.
