Reviewed: Jan. 18, 2012

Very tasty. Used orange and yellow peppers since that's what I had on hand and added sliced garlic just because..

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Reviewer:

doneright

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Edmonds, Washington, USA

Reviewed: Sep. 28, 2011

Some people didn't care for the texture, but I liked this recipe a lot. Thanks!

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Reviewer:

gurl_cbl

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

Reviewed: Jun. 28, 2011

I had all the ingredients (except the carrots) picked fresh from my garden and waiting for to be used in a new recipe. I cubed and salted the eggplant and then prepared the remaining vegetables. Sauteed everything together low and slow stirring frequently, added salt and red pepper flakes and it was finished. I didn't chill it, just ate some on Multi-Grain Club crackers while still a little warm and it was very delicious. A great us of eggplant.

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Reviewer:

ROBINBRADY

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Meridian, Texas, USA

Reviewed: Dec. 31, 2010

So tasty! Surprising how it cooks down to so little, but works great as not only a cold topping for breads but also warm with rice. A great multipurpose hearty-slash-healthy dish for us vegetarians.

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4 users found this review helpful