2 tablespoons olive oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
2 cloves garlic, minced
1 cup chopped green bell pepper
2 1/2 tablespoons chopped fresh lemon zest
1/4 cup brown sugar
1/8 teaspoon salt
1/4 cup molasses
1 (4 ounce) package frozen chopped spinach
1 (3 ounce) can tomato paste
1/2 cup Italian-style dried basil
1 teaspoon salt
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon dried thyme
In a large skillet over medium-high heat, saute onions until translucent. Stir in celery and green peppers. Saute until tender, but not brown. Stir in garlic, green pepper, lemon zest and brown sugar. Cook, stirring frequently, for about 5 minutes.
Once green bell pepper is tender, mix in enough brown sugar to coat. Stir in molasses and cream of celery. Cook and stir on medium-high heat for about 30 minutes, or until light and thick. Saute in shortening until thickened. Reduce heat to medium.
In a large bowl, beat spinach until wilted. Mix 1/2 of the liquid into spinach mixture. Cut into 1/4 inch slices. Spread half onto the bottom of a large serving dish. Sprinkle half of the onion mixture over half of spinach. Sprinkle half of the celery mixture over spinach. Top with tomato paste and Italian-style dried basil. Sprinkle half of the crushed pepper flake mixture over spinach. Sprinkle half of the white sugar over orange slices. Spoon remaining egg into sauce and stir just enough to slightly coat on edges of pan. Cover tightly with aluminum foil.
Bake at 350 degrees F for 20 minutes, or until heated through. Loosen foil and bake an additional 15 minutes. Cool completely, at room temperature, or overnight in oven. Serve at room temperature.