Eggplant Mykonos

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2 medium onions, chopped (about 2 cups)

2 garlic cloves, minced or pressed

2 tablespoons olive oil

1 mediumlarge eggplant (6 cups cubed)

1 large red or green bell pepper

3 cups undrained canned tomatoes (28ounce can)

1/2 cup unsweetened apple juice or water

1/2 teaspoon salt

1 teaspoon ground fennel

2 tablespoons chopped fresh dill (2 teaspoons dried)

2 tablespoons fresh lemon juice

3 cups chopped rinsed fresh spinach, packed (about 1/2 pound)

Salt and ground black pepper to taste

1 cup grated feta cheese (optional)