A flavorful and hearty Mediterranean-inspired dish featuring tender eggplant, vibrant vegetables, and a touch of feta cheese.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning the ingredients.
Add the chopped onion and minced garlic, and sauté until softened.
Stir frequently to prevent sticking and ensure even cooking.
Incorporate the diced eggplant and red bell pepper, stirring to combine.
Cut the vegetables into uniform pieces for even cooking.
Add the crushed tomatoes and their juices, followed by water, salt, and ground fennel.
Use fresh tomatoes for a more vibrant flavor.
Cover and simmer the mixture, stirring occasionally, until the eggplant is tender.
Keep the heat low to prevent burning and allow the flavors to meld.
Stir in the fresh dill and lemon juice, and adjust seasoning as needed.
Taste the dish before adding more salt or lemon juice.
Serve the dish in bowls and sprinkle with crumbled feta cheese.
Serve with crusty bread or a side salad for a complete meal.
