Eggplant Mykonos with Orzo and Feta
A hearty and healthy Mediterranean stew filled with eggplant, tomatoes, spinach, orzo, and a sprinkling of feta on top.
Yield: 6 servings
  • 2 tbsp olive oil
  • 2 cups chopped onions
  • 4 garlic cloves, minced
  • ½ tsp red pepper flakes
  • 1 tsp salt
  • 1 medium eggplant, cubed
  • 2 green bell peppers, seeded and chopped
  • 28 oz canned diced tomatoes
  • 1 cup water
  • ¼ tsp ground black pepper
  • 6 oz baby spinach
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill, chopped
  • 1 lb orzo
  • 4 oz feta, crumbled
  1. Heat the olive oil in a soup pot on low heat. Add in the onions, garlic, red pepper flakes and salt and cook until onions are translucent, about 10 minutes.
  2. Stir in the eggplant and cook for 8 minutes, stirring frequently. Add in the bell peppers, tomatoes, and water. Bring to a boil and then simmer, covered, for 10-15 minutes, stirring frequently.
  3. Stir in the black pepper, spinach, lemon juice and dill, cooking for a few minutes or until the spinach wilts. Season to taste with salt and pepper.
  4. Prepare orzo according to package directions. Toss with the eggplant stew. Top each bowl with the feta cheese.
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at