Reviewed: Jul. 5, 2004

I love this dish! I substituted zucchini for the eggplant and used sun-dried tomatoes in olive oil, and 2T dried basil. It was great warm or cold. It made an easy lunch to take to work the next few days.

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5 users found this review helpful

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MINDISUE99

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Reviewed: Mar. 9, 2004

Very good. Very different. I did not pour the last of the oil in. It had enough dressing on it.

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4 users found this review helpful

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ZANDZSMOMMY

Cooking Level: Intermediate

Living In: Haverhill, Massachusetts, USA

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Reviewed: Mar. 4, 2004

A yummy salad! We liked it warm better than chilled and I recommend it that way. I used all red peppers because they were on sale and the yellow and orange ones were outrageously expensive.

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NITROJEN

Home Town: Elk Grove, California, USA

Living In: San Jose, California, USA

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Reviewed: Nov. 20, 2003

I loved it. My husband hated it. If you like the ingriedents you will LOVE this dish!

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6 users found this review helpful

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NSJOLIN

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2003

This is very tasty and healthy. My one comment would be that the color isn't particularly appetizing even with all the veggies, so serve it on a colorful platter.

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6 users found this review helpful

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VVGROVER

Cooking Level: Expert

Living In: Allen, Texas, USA

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Reviewed: Oct. 18, 2003

fantastic!!A truly great receipe. Next time I am going to put artichokes in it. We will definitely make this again.

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5 users found this review helpful

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Melissa-MS

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Reviewed: Sep. 20, 2003

FANTASTIC! We ate it warm when I first made it, but had it for a few days after and had it cold. It was sooo good.

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6 users found this review helpful

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DOLCE7VITA

Cooking Level: Beginning

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Reviewed: Sep. 9, 2003

REALLY enjoyed this! I used spinach instead of arugula (because I couldn't find arugula!) and we totally enjoyed it. I doubled the dressing and kept half of it on the side. This is the first recipe involving eggplant that I've ever liked, and I've made it a few times now for ourselves, and I look forward to sharing it with friends.

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MOOCHIECAT

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Reviewed: Nov. 29, 2002

I've made this salad twice so far and everybody loves it! I put in extra tomatoes and I love it warm or cold. I mixed in some leftover salmon I had the day after a dinner party and it was excellant!

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10 users found this review helpful

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SMASON39

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Middlebury, Vermont, USA

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Reviewed: Jul. 16, 2002

This recipe is absolutely awesome! I'm already planning on making this when the family gets together for Thanksgiving.

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LORAT

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Reviewed: Jun. 17, 2002

This is a great recipe. I added a little more balsamic vinegar (about an extra tbsp), and some toasted pine nuts. I omitted the arugala as well. I made this for a cookout and everyone raved about it. I definitely will be making this again!

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13 users found this review helpful

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MISSA-ATL

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Reviewed: May 5, 2002

This is a fantastic salad, so pleasing. Instead of farfale, I used Orzo - I found it to soak up the flavor and be pleasing to the tongue. The vegetables taste so good, and the sun-dried tomatoes make it authentic. A brilliant addition to any bar-b-que this summer.

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15 users found this review helpful

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TRUCKERDOO

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Reviewed: Mar. 28, 2002

Great pasta salad! I omitted the argula. My husband didn't care for the sundried tomatoes since they were the consistency of prunes he said, but I enjoyed the dish overall, esp. since I enjoy Mediterranean-style dishes. This is a keeper!

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24 users found this review helpful