Reviewed: Nov. 28, 2003

It's not really a casserole; it's a big serving of lots of good and tasty vegetables and tubers with some excellent flavor. I used FRESH not dried spices. My vegetarian friends loved it! And it's lactose free!

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NUKEROTH

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Reviewed: Oct. 22, 2003

We had a dinner party for four, two were vegetarians. I halved this recipe and added a couple other vegetables to the mix..carrots, butternut squash. Also omitted the eggplant. We placed the vegetables on a big platter on the table, had heated honey wheat pitas and different toppings. (shredded lettuce, feta cheese, olives, chopped scallions, cucumber ranch dressing.) Everyone was able to prepare their pita to their own taste. It was a festive hit!

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MBTAY

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Reviewed: Oct. 20, 2003

I made this for a neighbor's family who has one vegetarian daughter, and they all raved about it. My family enjoyed it as well, although we are meateaters in general. It has to be cut way back in proportions to be reasonable for a normal dinner at home, and you can really add any vegetables you like to it. It's awesome.

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ChickenQueen

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Reviewed: Aug. 29, 2003

this was awesome. Instead of soaking the eggplant in salt water, though I chopped it up, put it in a collander, and sprinkled salt on it. Then i let it sit for about an hour and rinsed it off. Not only does this work a lot better, but it saved time! Also, I threw a carrot or two in. I ran out of garlic so I just threw some garlic powder in and it seemed to work just as well.

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DAISYSHOCKBLUES

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Reviewed: Aug. 15, 2003

I soaked the eggplant in salted water (to "draw out the bitterness") like the recipe stated, but it was still bitter. Next time I'll replace it with extra potatoes or just leave the eggplant out completely. It's definitely worth a second try, though.

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METROPHOBIA

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jul. 23, 2003

We have changed the number of servings on this recipe from 12 to 36 to more accurately reflect the amount of food in this recipe.

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the allrecipes staff

Home Town: Seattle, Washington, USA

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Reviewed: Jul. 8, 2003

I was really disappointed in the way it turned out. Everything looked so fresh and yummy before hitting the oven. This came out way too mushy for my family. Maybe I should have cut down on the cooking time too. I scaled it down to 3 servings and still had way too many unwanted leftovers.

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APPLEBYE

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Apr. 24, 2003

I don't know what went wrong but this dish did NOT turn out to be what I thought it should be (based on the ratings). I followed the recipe exactly with 2 exceptions: the eggplants were in the water for nearly 4 instead of 3 hours; I used dried instead of fresh herbs/spices. The dish turned out to be bitter and not much else. Quite disappointing. Definitely won't make this again.

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Flora

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Reviewed: Mar. 26, 2003

I thought this was wonderful! What a great blend of flavors. I modified it a little, using less eggplant and substituting zucchini, omitting mushrooms, etc. The recipe is very forgiving and works well, staying withing the basic proportions of the ingredients. I decreased cooking time, cranking up the heat a little because I was on a deadline, and it was still great. With the higher heat, mine came out a little on the roasted side, so it was hard to recognize what each of the vegetables were, but I found that to our advantage with the kids. It became a melange of wonderful flavors!

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LAURIESUE

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Reviewed: Mar. 19, 2003

It took me a long time to chop the vegetables, the squash was particularily hard. I made pita bread with a bread mix and the dough selection on my breadmaker, then rolled it out to 8 circles and pan fried them in a dry pan. I put mozzarella cheese and low fat ranch dressing on the vegetable pita's, and they were awesome. I couldn't wait to have one for lunch today, well worth the effort!!

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SLTURK

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Reviewed: Mar. 18, 2003

For a vegitarian meal that has everything in it , it was a delicious meal. If you put some sliced sausages in it to at the end it will satisfice a meat eater ( just broil the sausage, slice and serve on top).

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Kirsty Brook

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Reviewed: Feb. 25, 2003

I'm not a vegetarian but with recipes like this, I could easily be convinced to become one. This is an OUTSTANDING recipe. I substituted butternut squash for the summer squash and scaled it down to 3 servings. I cooked it in my Pampered Chef stonewear casserole and it came out perfectly. I made "Peppy's Pita Bread" (recipe on this site) to go along with this and I just couldn't get over the flavor of this dish. Wonderful...thank you!

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ROKMELON

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Reviewed: Feb. 16, 2003

This was an awsome recipe! I give it two thumbs up. I cut it way down and it was great.

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LNDZ

Cooking Level: Intermediate

Home Town: Edmond, Oklahoma, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 5, 2003

I thought this recipe was FANTASTIC!!!!!! Alot of food though, so I cut it in half. Great with pita bread or couscous. I took it to work for lunch for a week, never got tired of eating it!! Tastes even better on 2nd day, when flavors have the opportunity to blend longer.

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GILDEDBROWN

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Reviewed: Jan. 4, 2003

I'm glad I took the advice to cut the recipe in half--however, it still made 20 servings! It was wonderful, though. I used a 28-ounce can of plum tomatoes, undrained, rather than the fresh tomatoes and tomato sauce. I also used dried spices.

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ZAKKIE

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Laurel, Maryland, USA

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Reviewed: Sep. 22, 2002

This was so delicious!! I did not soak the eggplant though, because I thought it would be too limp. It came out great anyway. The other reveiwer was right about the portion size. I cut it down to a three serving size and it still made six to eight servings.

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MYANGEL6

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Reviewed: Feb. 25, 2002

Very tasty. Way too much food, though. Scaled down the recipe considerably. The vegetables are GREAT wrapped in a tortilla. Really enjoyed the flavor and heats up well. Even my non-vegetarian friends like it.

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89SARA98

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Reviewed: Jan. 16, 2001

I REALLY LOVED THIS RECIPE AND I DON'T EVEN LIKE EGGPLANT THAT MUCH. IT WAS REALLY QUICK TO PREPARE EXCEPT FOR THE EGGPLANT AND SIMPLE TO MAKE. DEFINITELY A WINNER.

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SADESHAZO

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Reviewed: Dec. 27, 2000

A lot of prep time cutting the vegies. The serving sizes are HUGE!!! But VERY tasty and a great way to get vitamins in winter!

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Angel43537

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

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Reviewed: Nov. 10, 2000

This is a very tasty recipe. However, it takes some time to assemble and is difficult to determine when it is fully cooked. The directions should be clearer

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TAZTER

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Hariton's 'Famous' Vegetarian Casserole

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