Heli Spetziotiko (Eel Spetzes-Style)
                                
      2 tb Olive oil                           1 tb Fresh 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.