I have made this recipe twice for family gatherings exactly as written and it has been a hit both times. My aunt calls it "Pink Panther Salad". The first time I made it the bowl was licked clean. There were no leftovers to take home!

Reviewed On: Jun. 8, 2009

I made this soup as directed and it turned out way too thin. I put it in the fridge and roasted another pan of tomatoes the next night, pureed and added them to the thin soup. That helped a bit but it was still a little too thin for me. The taste was great so I will make this again, however I will add the stock a little bit at a time until it reaches desired consistency.

Reviewed On: Sep. 10, 2008

I love this recipe. I have made it twice. I took the advice of another reviewer and flipped the cooking order of the eggplant and onions. When I cooked the eggplant first it soaked up all the oil and there wasn't any left to cook the onions. It worked much better the opposite way. I also used a can of Italian diced tomatoes (only because I didn't have any fresh) and that worked out great. I added extra water but I also used very large vegetables so that could be why I needed more water. All in all a very good way to use up vegetables from the garden. It freezes great too!

Reviewed On: Jul. 31, 2008