This is such a tasty recipe. The first time I made it, I didn't allow myself enough time to bread and bake the eggplant. I only finished half of the slices and had to leave the other half for my husband to finish when he got home from work. He apparently didn't read the recipe, and decided to fry the remaining slices (as well as the ones I'd already baked). Even so, it turned out so well, and we ended up polishing it off in no time. I'm planning on making this again this week with all baked eggplant. Looking forward to it, it really was so good, and I don't think it was just because the eggplant was fried.

Reviewed On: Aug. 15, 2010

I made this the first time for guests and it was really good even despite cooking it on HIGH for 6 hours instead of the specified 4 on LOW. The second time I cooked on LOW for 4 hours and the potatoes were not quite done. This time I made it on the stovetop, and simmered, covered for an hour or so. The chicken would likely have been a bit more tender in the crockpot, but other than that the taste was just as good. I like beans, so I add one more can, and I leave out the allspice (because I don't have it on hand). I serve it with rice as pictured. My husband likes saucy dishes, so I double the broth. The combined texture of creamy beans and sweet potatoes is so yummy! Definitely one of my very favorite dishes. Thanks for sharing!

Reviewed On: Aug. 15, 2010

I'd never tried anything like this. My husband, on first taste said, "That's a unique thing," and then went for seconds. I say it's the perfect blend of crust and gooey. Although it does taste a little like chocolate flour and water mixed together. I wonder how it would turn out with milk instead of the boiling water. Bottom line, easy to prepare, and good texture. Something I will likely make again.

Reviewed On: Aug. 15, 2010