Groovin' in the kitchen, dancin' in Missoula.

Eggplant Mykonos

Eggplant Mykonos

I got to use my kitchen. It was fantastic.
I’m definitely not used to the stove though. It was a learning process last night, but the good news is that I didn’t burn anything!

Eggplant Mykonos
I moved my cutting boards around. Moved them back.

Eggplant Mykonos
Sighed with happiness at all the natural light streaming in from everywhere.

Eggplant Mykonos
And then we sat at the cleaned off table(!) and ate delicious stew.

Eggplant Mykonos
I know what you’re thinking. Stew? But it’s summer. I want summer food recipes.

Fresh Dill
It might be summer where you live, but here in Missoula we’re still in the midst of a rainy, gray spring. Don’t get me wrong, it’s awesome that everything is so green. And we haven’t had any major wildfires yet this year. And there have been one or two absolutely gorgeous, take-your-breath-away it’s-finally-sunny days. But the solstice is next week, and we haven’t been able to go swimming, or play outside all day even once.

Eggplant Mykonos
This bright flavored stew brought back memories of last year. It was so hot, the last thing we wanted to do was turn on the stove–but come on! Eggplant, tomatoes…red pepper? That screams summer, my friend.

Eggplant Mykonos

Eggplant Mykonos
Once everything was chopped, it was easy to throw this together in between unpacking, organizing and shelf building.

Eggplant Mykonos
Plus, it’s warming without being hot, so you could enjoy this on a cool summer evening. Heck, you could even eat this cold, right out of the fridge in the middle of July. If you wanted.

Eggplant Mykonos
Eggplant Mykonos
Adapted from the Moosewood Cookbook
Serves 6

2 medium onions, chopped
2 cloves of garlic, pressed or finely chopped
1 large eggplant, cut into cubes
1 large red bell pepper
28 oz canned diced tomato (with the juice!)
3/4 cup water
1 tsp salt
1 tsp ground fennel
2 tbsp chopped fresh dill
juice from one lemon
3 cups fresh spinach
Feta, salt & black pepper to taste

In a large soup pot, heat olive oil and saute the onions until translucent and tender.
Add the eggplant and stir thoroughly to combine. Add the bell pepper, tomato (with juice), water, salt and ground fennel. Cover, and allow to cook until the eggplant is tender. About 15 to 20 minutes, stirring often.
Add the fresh dill, lemon juice and spinach. Stir until the spinach just begins to wilt, then serve over couscous or Quinoa.

I hope that wherever you live, you can enjoy this on your deck with a touch of white wine. Riesling would be nice…if you wanted.

2 thoughts on “Eggplant Mykonos”

  • 1) Make like a miracle worker and turn that water into wine. (That sounds a little lame, but I stand by my nerdiness. Also, just to clarify: I’m talking about the 3/4 cup that’s in the recipe.) I’m thinking white wine because…

    2) You need to toss some mussles in there! That would be freaking fantastic.

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