Reviewed: Jul. 8, 2011

First time using eggplant and I really enjoyed it! Great flavor (even without the mint, which I didn't have)...but not saucy enough. I will add some tomato sauce next time...probably about 3/4 cup. Thanks though!

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3 users found this review helpful

Reviewer:

Samantha

Reviewed: Mar. 2, 2011

There was no eggplant at the grocery store (which was weird...) but I got zucchini instead and it worked out well. Really good recipe, thanks :)

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Reviewer:

barbaragrman

Reviewed: Sep. 22, 2010

Very good! It was a little dry, but overall very nice.

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Reviewer:

Patty Jo

Cooking Level: Intermediate

Reviewed: Feb. 4, 2009

I'm reviewing this recipe as I'm stuffing myself with the pasta dish - i'm about to burst. I used leftover grilled eggplant and zucchini and also leftover fusili pasta. I baked it covered for 15 minutes and uncovered for 5 minutes. The baked pasta was delicious!

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Reviewer:

SUSHANK

Cooking Level: Intermediate

Reviewed: Feb. 4, 2009

Until i saw all the extra steps in the recipe's preparation i was going to rate this higher. I find this recipe comparable to the way i have always had it by my italian aunties.

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Reviewer:

amberappetizer

Cooking Level: Professional

Reviewed: Jul. 31, 2007

I used fusilli pasta, red bell pepper, green bell pepper, zucchini and a small eggplant. I grilled the eggplant (with oil, salt and pepper) until there were grill marks (but it was still not soggy). I added it to my veggies (which were sauteing). Then I added a 28oz can of diced tomatoes, most of the spices and the parmesan. I baked with with tons of crumbled feta... It was amazing! My tip for the eggplant is to cut it in big chunks so it's the highlight of the dish along with the feta.

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Reviewer:

TrueBetty

Reviewed: Dec. 22, 2006

My husband and I thought it was great! The kids weren't huge fans of the eggplant. I broiled it in the oven instead of grilling.

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Reviewer:

Elaine Merchant

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: New Market, Maryland, USA

Reviewed: Jul. 18, 2005

Very plain. I was very disappointed. I thought that the eggplant would come thru stronger, but even tho i used 2 eggplants, no one would have ever guessed that it was a main ingredient. The feta made it have a very good taste, but even with extra sauce it was dry. I might make this again because i have nuthing else to do with farfalle pasta, but it is unlikely. Thanks anyway for the recipe.

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