In a large pot, saute the onions and garlic in oil until vegetables are transparent.
Add the eggplant and red bell pepper; stir to combine.
Crush the tomatoes and add them with their liquid to the pot; stir to combine.
Add the apple juice, 1/2 teaspoon salt, and fennel; stir to combine (if using dried dill, add it now).
Cover and simmer, stirring frequently, for 15 minutes or until the eggplant is tender.
Add in the fresh dill, lemon juice, and spinach.
Simmer for a couple of minutes or until the spinach wilts but is still bright green in color.
Add salt and pepper to taste.
Ladle into individual bowls and sprinkle cheese on top.