Reviewed: Feb. 17, 2009

Great way to use eggplant. Since Emeril's Eggplant & Gaahlic pasta sauce came out, I've been wondering how to make it myself. I made a few alterations tho': I prepped the eggplant by "sweating" it out with sea salt(see Eggplant Parmesan II review for instructions). When I added the canned tomatoes, I also added 1/2 cp of red wine, as well as oregano, fresh basil and fresh parsley(add these 3 to taste). I then allowed it all to simmer for an extra 20 minutes. May add carrots next time, I often use them in my regular pasta sauce--helps with the sweetness factor & you won't need to add sugar.

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Reviewer:

Rude Nun

Cooking Level: Beginning

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 24, 2009

I use S&W Italian Flavor canned tomatoes, leave out the sugar, and only use 1/2 cup of water to make it thicker. I use it over everything from noodles and brown rice, to chicken.

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Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Jan. 8, 2009

Did not love this. I had to add a lot more spices to improve the favor to my taste.

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tbk678

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Reviewed: Mar. 28, 2007

Nice way to put eggplant on the menu. Really sweet and tangy. Be sure you really cook the eggplant and other vegetables until very soft. Served with turkey cutlets and garlic bread for a very easy and healthy meal. Husband ate double serving. Added mushrooms the next time and less water to compensate, that was a good variation, so was zucchini...

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Reviewer:

Poookie

Cooking Level: Expert

Home Town: Hollywood, California, USA

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Reviewed: Dec. 20, 2006

I'm glad others really liked this recipe, but I'm not feelin' it. It was okay, but I probably won't make it again. Flavor was so-so...only so much you can do with eggplant I guess. If you like eggplant a lot, try it...you might like it better than I did.

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RachtheBach

Cooking Level: Intermediate

Home Town: Jasper, Missouri, USA

Living In: New Lenox, Illinois, USA

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Reviewed: Oct. 4, 2006

I loved this recipe! I added about a TBSP of italian seasoning, and went a little lighter on the sugar. I definately plan on making this again.

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Ashley

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: Sep. 10, 2006

I can't believe there are no reviews on this fantastic dish! I have been making this for over a year now-started last summer when we had home grown eggplants that I had no idea what to do with. This is a keeper-needs no alterations to the recipe. Thanks for sharing!!

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