From our friend Minda

4 (10 ounce) boxes of frozen leafy spinach
Water
1 tablespoon salt
¼ cup olive oil
3/4 cup onion, chopped
1/3 cup pine nuts, toasted
1/3 cup golden raisins, plumped in warm water for 5 minutes and drained

Take the spinach out of box (frozen) and cover with water and a heaping tablespoon of salt. Bring it to a boil and cook for 5 minutes. Drain it well in a colander and remove as much water from it as possible.
Cut the spinach up into pieces with a scissor. Let it cool.
In a medium sauté pan heat ¼ cup olive oil. Add onion and cook until browned. Add spinach back to pan and warm it through. Cook it for about 3 minutes. Taste for salt and olive oil and add if necessary. Add pine nuts and raisins. Serve warm.

1 pound eggplant
1 tablespoon salt
¼ cup olive oil
1 large onion, chopped
3 red peppers, cut into strips
2 garlic cloves, chopped
1 large carrot, peeled and diced
1 pound ripe tomatoes, peeled and diced
1 cup green olives, pitted and cut in half
3 tablespoons wine vinegar
2 tablespoons sugar
1 tablespoon dried basil
2 tablespoons chopped dill

Peel the eggplant, cut into cubes and sprinkle with salt. Let stand for 30 minutes.
Pat the eggplant pieces dry with paper towel.
Heat the oil in a large saucepan; add the eggplants and cook for 10 minutes uncovered, on a medium heat, stirring frequently.

Add the other ingredients, lower the heat, cover and simmer for 40 minutes.
Chill and serve as an appetizer, side dish, or on top of chicken or fish. The caponata may also be served warm.