Eggplant, cut into thick strips
1 (3 ounce) package cream cheese
2 eggs
1 cup vegetable oil
2 crushed onions, thinly sliced
1 (16 ounce) package frozen chopped spinach, thawed
1 (8 ounce) package strawberry jam
2 cups crushed pineapple, juice reserved
2 cups chopped onion
3 tablespoons lemon juice
2 cups fresh strawberry juice (optional)
3 tablespoons lemon, lemon zest
1 cup balsamic vinegar
1 tablespoon lemon zest
1/4 teaspoon freshly ground black pepper
Preheat oven to 375 degrees F (190 degrees C).
Place eggplant, cream cheese, eggs, oil, chopped onions, spinach, crushed pineapple and chopped onion in a large plastic bag. Seal bag and crush juice. Stir in lemon juice and lemon zest. Mix thoroughly. Transfer to a medium baking dish.
Pour mixture into a 3 quart or 9x13 inch baking dish. Pour cream cheese mixture through a strainer into the bottom of the baking dish.
Bake uncovered for 1 hour in the preheated oven. Remove from oven, brush brown sugar over baking dish and sprinkle over cream cheese mixture. Cover and let stand 15 minutes. Sprinkle top with pineapple sauce and lemon juice, then sprinkle evenly with balsamic vinegar, and caramel sauce. Serve chilled.