Eggplant Mykonos

Yield:	4 Servings
Categories:	Soups, Vegetarian

2	c	Chopped onion
2		Garlic cloves; minced or pressed
1	tb	Olive oil
6	c	Cubed eggplant; (1 med.-large)
1	lg	Red bell pepper
3	c	Canned tomatoes (1 28 oz. can); undrained
1/4	c	Water
1/2	ts	Salt
1	ts	Ground fennel
2	tb	Fresh dill; chopped or 2 t. dry dill
2	tb	Fresh lemon juice
3	c	Fresh spinach; chopped
1/4	c	Feta cheese; crumbled**