Reviewed: Jan. 12, 2012

A little on the sweet side and I doctored it with a lot more garlic and a lot less olive oil. I'm sure the oil quantity is a mistake. We're more of a savory than a sweet family, so I left the sugar out.

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Reviewer:

Dtrmined

Reviewed: Nov. 30, 2011

I used my immersion blender to break up the veggies so the kids would eat it.

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Reviewer:

jaime

Reviewed: Oct. 23, 2011

Love this recipe as is! It's a great way to use up ingredients from the garden (I've even been know to throw in a zucchini). Definitely recommend using fresh tomatoes.

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Reviewer:

NavyWife

Reviewed: Jul. 27, 2011

Good way to sneak veggies into toddler's spaghetti. I processed the veggies before adding them to the tomato sauce/paste. Also added Kosher salt and Italian seasoning. Still can definitely taste the eggplant, but it's disguised enough that she ate it.

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5 users found this review helpful

Reviewer:

MSAGGIEAMY

Cooking Level: Expert

Home Town: Crandall, Texas, USA

Living In: Rockwall, Texas, USA

Reviewed: Jul. 17, 2010

Wonderful, Wonderful, Wonderful, Everyone loves this sauce when I serve it. I only use Asain type eggplants from my garden in the sauce everyone agrees the taste is better than the usual Black Beauty eggplant normally found in the stores. I also use canned tomatoes because my eggplants are ready now and the tomatoes aren't ripe yet. It does freeze very well and is delish in the middle of winter.

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4 users found this review helpful

Reviewer:

paulette

Cooking Level: Expert

Home Town: Elco, Pennsylvania, USA

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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9 users found this review helpful

Reviewer:

Rude Nun

Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA

Living In: Tooele, Utah, USA

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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Reviewer:

Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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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Reviewer:

tbk678

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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15 users found this review helpful

Reviewer:

Cyndi

Cooking Level: Expert

Home Town: Hollywood, California, USA

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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