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

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Eggplant Parmigiana

Recipe courtesy of Alex Guarnaschelli

Sausage and Eggplant Fusilli

Recipe courtesy of Giada De Laurentiis

Eggplant Lasagna

Recipe courtesy of Danny Boome

Eggplant Parmesan Meatloaf

Recipe courtesy of Giada De Laurentiis

Antonia's Pasta Alle Melenzana (Eggplant Pasta)

Recipe courtesy of Antonia Bellanca

Lightened Chicken and Eggplant Parmesan

Recipe courtesy of Food Network Kitchen

No-Fry Sheet-Pan Eggplant Parmesan

Recipe courtesy of Food Network Kitchen

Mykonos Martini

Recipe courtesy of Sandra Lee

Eggplant Rollatini

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories