Reviewed: Nov. 15, 2011

This was really good! I ended up putting in an extra 1/2 cup of water and a little sprinkle of chicken bullion during cooking because it was getting too thick, but other than that I did everything as is. Very good, even for a meat lover like me.

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Reviewer:

airjordi

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Oak Harbor, Washington, USA

Reviewed: Jul. 23, 2011

Really good recipe. I added mushrooms and a substituted the Marsala wine (did not have it on hand) for Merlot and a bit of Balsamic vinegar. Turned out really well. I served this with a bit of Romano cheese sprinkled on top. Everyone enjoyed it.

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Reviewer:

alex

Reviewed: Oct. 1, 2010

I don't know why, but when I made this it just tasted bland, and nothing I could think of could bring it any kind of flavor.

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Reviewer:

Katie

Cooking Level: Intermediate

Reviewed: Sep. 15, 2010

Maybe I over cooked but a little too mushy for me

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Reviewer:

babydollmac

Reviewed: Jul. 14, 2010

FANTASTIC recipe. I've made it I lost track of how many times. I first made this dish to be used as a side. It was so good, I've been making it to use as a complete dinner. This is tomato season and I used my tomatoes from my garden. I think the marsala wine adds just the right amount of 'sweetness' to the dish -- but keep in mind this is NOT a sweet dish. I didn't add the basil, rosemary and parsley. Although I like these spices, I just didn't add them here. I look forward to making this dish again. Thank you for this delicious recipe!!!

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Reviewer:

MSROSYROSU

Cooking Level: Expert

Reviewed: Jul. 3, 2010

Wow! This is tasty stew. I came home from the food co-op today with eggplant and only 2 small zucchini, among other things. I had no idea what to do with the eggplant, as I had never cooked it before. This recipe suited the ingredients I had on hand to a T, so I tried it even though my family isn't much for a great variety of vegetables. I'd be willing to eat this for a week if they won't. Lots of chopping, but well worth it! I didn't have marsala, so used vegetable broth for the water and wine. Had to chop most of the veggies small to increase the likelihood of my brood eating it, but left the zucchini and eggplant in chunks and added some ready-made meatballs (they love those). Also, had no basmati, so used ready-cooked brown rice instead. Wonderful flavor comes from the fresh herbs, garlic and tomatoes. Also added some bay leaves. Red pepper really gives it a kick! YUM! I'm going to serve it over crunchy garlic bread with fresh parmesan cheese on top. Can't wait. Hope they like it, too.

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Reviewer:

catvan

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Gilbert, Arizona, USA

Reviewed: Jun. 10, 2010

I threw everything in a slow cooker for 3 hours instead. It was so yummy and SO easy!

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Reviewer:

Amy Katherine

Reviewed: Sep. 8, 2009

This is a great recipe - exactly what I was looking for. It'd be perfect with fresh bread (next time!) I used brown rice instead of basmati and added about 1/2 cup more water. Great side dish or light supper.

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Reviewer:

Denise

Cooking Level: Intermediate

Reviewed: Jan. 22, 2009

I added chicken and used dried basil in place of fresh (used 4 teaspoons). Overall, I think this is a sincerely solid dish. I'm glad I added chicken as it tasted great and added some texture to a dish that is otherwise very mushy. I did cut the zucchini in larger chunks, which helped, but I will add the eggplant to the pan a little later in the process next time. Thanks for the great recipe!

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Reviewer:

Seattle Dad

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Cooking Level: Intermediate

Home Town: Owosso, Michigan, USA

Living In: Seattle, Washington, USA

Reviewed: Oct. 16, 2008

Good basic recipe. I felt it needed more spice so I used sate seasoning. I use Little Tiger eggplants which are very tender so I browned the eggplant in a seprate pan and added it during the last 5 min. of the cooking of the rest of the vegies.

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