Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 1 tb Fresh thyme; -OR-
2 tb Olive oil 1/2 ts -Greek "Mountain" thyme
2 lb Eel; (moray, conger, OR 1 Bay leaf; crumbled
- freshwaterer), dressed, 1 Lemon; zested
- cut into 2-1/2" thick pcs. 1 ts Lemon juice
1/2 lb Onions; roughly chopped 2 Garlic cloves; minced
3 Sun-dried tomatoes (in oil) 1 c Finely chopped parsley
- snipped up soaked in: -- (flat-leaf type)
2 tb Boiling water; -OR- 1 tb Finely chopped fresh mint
1 tb -Tomato paste instead Salt
3/4 lb Tomatoes Freshly ground black pepper
-- skinned, seeded chopped 1/2 lb Feta cheese, crumbled
1/2 ts Honey

In a heavy skillet or wide flameproof casserole, heat 2 tablespoons
olive oil and saute the eel pieces until well browned on all sides.
Remove from the pan and add another tablespoon oil if necessary.

Add the onions and fry gently until translucent. Pound the sun-dried
tomatoes, if using, to a paste. Add to the pan with the chopped
tomatoes, honey, thyme, bay leaf, lemon zest, and garlic and simmer
for 10-12 minutes until the sauce begins to thicken.

Return the eel pieces to the sauce and stir in the parsley, mint, and
salt and pepper to taste. Move to a baking dish or earthenware
casserole, if necessary. Strew with the crumbled feta and shake the
dish, so the cheese settles a little. Sprinkle with lemon juice.
Bake in an oven preheated to 350 degrees F for about 30 minutes.

Source: Recipes from a Greek Island, by Susie Jacobs Typed for you by
Karen Mintzias

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