The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
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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Cooking Level: Intermediate

Home Town: Owosso, Michigan, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Aug. 29, 2008
What a great recipe! I served this garden stew with grated parmesan and toasted garlic bread to round out the meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Aug. 4, 2008
I Didn't have onion wine or pepper flakes. Might have been even better with. I also didn't put the rice into the simmering veggies, I just served it all over rice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jul. 31, 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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 3, 2008
This dish had nice flavor and was very easy to make. As per other reviewers I sauteed my onions and garlic first, then added the eggplant. After adding the other ingredients I discovered I only had organic rice in the house, which extended the cooking time a bit but otherwise worked just fine. I think I skipped the Marsala (feeding to kids) but we certainly didn't miss it. Thanks for a keeper!
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Cooking Level: Intermediate

Home Town: Kensington, Maryland, USA
Living In: Milan, Lombardia, Italy

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 4, 2008
My flatmate made this on a Monday night and it was such nice, mushy comfort food to come home to. The rice was very flavourful, having been cooked with all the veggies. I'd make it myself if I felt like something like this.
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Cooking Level: Intermediate

Home Town: Pecs, Baranya, Hungary
Living In: Pamplona, Navarra, Spain

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 7, 2007
this reminds me of ratatouille - it's pretty good - i think it needs to be topped with mozzarella cheese and serve up with some bread b/c otherwise it's just a bit borning - be sure to eat it all up b/c leftovers are not too tasty the next day as i have discovered
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Cooking Level: Expert

Home Town: Minden, Nevada, USA
Living In: Eindhoven, Noord-Brabant, Netherlands

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 10, 2007
I love this soup, it's easy and delicious. I've made it three times so far and it's officially in the rotation!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 26, 2006
I added a little black pepper and only 1/8 tsp. red pepper flakes, & omitted the basil & rosemary, due to family preference. I also substituted brown rice for the Basmati. I'm giving this 5 stars as my husband loved it. If you added some beans (like cannelini or navy), this would be even more filling & nutritious as a vegetarian entree, instead of just a side dish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 12, 2006
Yum!!!!!! Followed recipe for the most part and incorporated a few suggestions from other reviewers - 1) used 14.5 oz. can of Italian diced tomatoes instead of fresh ones (be sure to reduce the water by at least 1/2 cup if you use the liquid from the can as well) 2) added 1 tbsp of lemon juice 3) added cooked bay shrimp for some protein 4) sauteed onions/garlic first and then added eggplant Everything cooked down to a perfectly moist (yet not too watery) level! I used an electric burner so used the low setting (instead of simmer) for the last 30 minutes. Will definitely make again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 9, 2005
Didn't vary this recipe much other than I left the zucchini to sweat for about 20 minutes before rinsing. Also used white rice which was fine. Used a 14 oz can of diced italian tomatoes instead of fresh. Added a Tbs. of lemon juice. It was surprisingly thick, so added a little more water. Topped off each serving with Mozza cheese and it was an extremely filling dish! Will probably make this again.
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Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Aug. 9, 2005
Fantastic! I added a half pkg of baby spinach at the end and one pound of cooked ground turkey (for the non vegetarians. My family loved it!
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Cooking Level: Intermediate

Home Town: Mount Prospect, Illinois, USA
Living In: Woodridge, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 25, 2004
This recipe was easy and delicious. The herbs and red wine added subtle flavours. For a higher protein dish, I added tofu and chicken, and the flavours complemented the vegetables very well. I will keep making this recipe again and again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 13, 2004
I really enjoyed this recipe, as did my husband and 10 yr old daughter. We are vegetarians and are always looking for someting new. I love one pot meals. I even made it two nights later for the second time, I liked it so much!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 28, 2004
Not spicy enough for us, so I added 4 hot banana peppers with seeds in chunks. That helped!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.28 star rating.
Reviewed: Aug. 3, 2003
Not good at all. I followed the recipe exactly and substituted 1/2 cup vinegar for the wine as that is supposed to be the proper substitute. It turned out to be a mushy mass of veggies. We love our vegetables but this just didn't cut it.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 8, 2002
Didn't care for this at all.
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