This is one of our all-time favorite recipes - sooooo good with fresh summer produce. I look forward to the farmer's market every year so I can make this. Also a hit at parties - if you don't eat the whole batch yourself! (which I did the first time I made this) One note: last time hubby tried adding extra cayenne for more kick but it didn't work - the proportions are correct. Also, there's more oil called for than needed - we just do a couple splashes, which keeps the fat content down. So healthy and yummy!

Reviewed On: May 20, 2008

These were really good! I was surprised at how such a simple concept could taste so yummy. It was a great way to use herbs from the garden. We served with a couscous cooked in veggie broth with pine nuts and parsley, and all mixed together it was delicious.

Reviewed On: Jun. 27, 2005

It's like a veggie gumbo - really thick. It came out very sweet (didn't have marsala so I used mirin) so I added some hot sauce. That made a great combo of hot and sweet (if you like that sort of thing). If I made it again I'd mess around with adding hot peppers or at least a lot more red pepper flakes. Also I'd recommend sauteeing the eggplant after the onion and garlic - my eggplant got really mushy from being in there so long.

Reviewed On: Jun. 27, 2005