WOW! This tastes like the chili I grew up with...only updated with the spices I've come to love as I've grown older. Made some changes to the tomato product line-up (as have many others) but really just to use what I had on hand. I kept the volume amount the same. Like another reviewer, I added some cornmeal to make my chili thicker, but that doesn't really alter the flavor. I served it over elbow macaroni (again, a family thing). Really easy, really tasty...thanks George!!!

Reviewed On: Jun. 30, 2008

OK...I am doing something I swore I wouldn't. I am reviewing a recipe after making some serious changes to it first. The first step of coating the eggplant and frying sounded like too much work...so I just peeled the sides of the eggplant, made slices perpindicular to those peels (so that the eggplant would retain skin on the edges only). Then, I brushed olive oil, salt and peeper on each side and roasted in the oven on two baking sheets @ 350 for 15 minutes, turning the slices halfway through and switching the baking sheets on the racks. I added marjoram (not a fan of oregano), garlic and nutmeg to the cheese mixture and proceeded with the roll-up and the sauce. SPECTACULAR! I will be making this EASY, EASY dish again and again...perhaps adding some browned Italian sausage or cooked diced chicken to the filling for variety. WONDERFUL!

Reviewed On: Apr. 20, 2008

I made this as written the first couple of times...and it's GREAT! However, adding a couple of splashes of vinegar (I use rice wine) to the hot potatoes really enhances and sharpens the flavor. Try this recipe...it's better and more interesting with the sweet potatoes...

Reviewed On: Apr. 13, 2008