Recipe courtesy of Vegetable Kingdom Inc. DBA Moosewood Restaurant
Show: Chef Du Jour
Save Recipe Print
Yield:
4 servings

Ingredients

Directions

In a nonreactive stewpot, saute the onions and garlic in the olive oil until translucent. Cut the eggplant into 1inch cubes and add them to the pot. Slice the pepper into 1inchsquare pieces. Crush the tomatoes. Add the peppers, tomatoes, apple juice or water, salt, and fennel to the pot. If using dried dill, add it now. Cover the pot and simmer, stirring frequently, until the eggplant is completely tender, about 15 minutes. Stir in the 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.

This tangy stew is delicious over rice or couscous. Serve topped with grated feta cheese, if desired

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Mykonos Martini

Recipe courtesy of Sandra Lee

Eggplant Provencal

Recipe courtesy of Along Came Mary Productions

Eggplant Parmesan

Recipe courtesy of Bobby Flay

Eggplant Parmesan

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.