The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 7, 2009
loved this recipe. I did not have red onion (hate it), chickpeas, fresh rosemary or fresh parsley: I subbed in yellow onion, red kidney beans, dried parsley, then tossed in a yellow squash that was looking mutinous in the crisper - the squash added great color. I went light on the olives (1/4 cup) only b/c I got tried of pitting them (bought the wrong bottle). yummy!! love this.
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San

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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Sep. 17, 2009
Average but keep in mind that we are not used to eating vegitarian dishes.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 8, 2009
Delicious and easy to make. I served it with sun-dried tomato and garlic polenta, and it was a hit!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 1, 2009
Awesome "stew"! Very healthy and great over couscous. I bet it would even be good over Quinoa for an extra healthy meal. Very easy and the husband loved it! I changed to diced tomatoes - didn't have any stewed, and threw in a tiny bit of leftover zuchinni. Nice recipe because you could probably add in just about any small amount of vegetables your needing to use before they go bad. This goes in my "Tried and True" recipe box - Delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Photo by Chef4Six
Reviewed: Jul. 21, 2009
This was delicious! I left out the stewed tomatoes because I don't like them. I also left out the olives because i didn't have them, but I will add them in next time. I also added a couple of shakes of cumin to the vegetables and I roasted the vegetables on a cookie sheet at 450 for about 45 minutes instead of the stove top. It came out delicious!
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Photo by Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA
Living In: Staten Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jul. 13, 2009
I LOVE this recipe. Be sure to add the Kalamata olives. They add just the right zing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: May 11, 2009
This was easy to out together, though I think it needs a little something extra, something smokey. Going to make it again, though, and experiment a little.
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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 11, 2009
This was soo good. I made sure to add zucchini from my garden as well as some spinach. This was best served over couscous.
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Cooking Level: Intermediate

Home Town: Nelson, British Columbia, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 8, 2009
This is a delicious stew, especially for the winter months. I replaced the olives with artichokes and it was a good switch (I don't like olives). Other than that the recipe was very easy to make and quite filling.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Oct. 8, 2008
Really really good. I added some zucchini because it was sitting around looking at me. Also, I doubled the herbs because herbs are good. Even my husband who claims to hate eggplant, mushrooms, and zucchini ate two huge bowls.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Sep. 14, 2008
Very tasty and easy. I would recommend also to 'weep' the eggplant with salt before adding. I rinsed the eggplant off before adding to the rest, because I don't like too much salt. I didn't have mushrooms, but followed the rest. Very very tasty. (Served over pasta because my quinoa wasn't soaked long enough)
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Photo by mcmeg12

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA
Living In: Helsinki, Uusimaa, Finland

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jul. 10, 2008
Oh, wow! I forgot to add the mushrooms - DUH - but it was still delicious! I had 2 ichiban eggplants in my garden, just waiting to go into something yummy. Since they were young and just-picked, there was no bitterness at all. Next time.... there will be mushrooms in it... I'll bet their earthy flavor will only improve this already marvelous, easy to make stew.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: May 10, 2008
I added a couple of teaspoons of pesto, very tasty :)
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tip

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 27, 2008
Very good, will try again. I am not fond of egg plant:)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Oct. 28, 2007
Easy and tastes great. We had green peppers and egg plants coming out of our ears this year and this recipe was perfect. The fresh herbs and veggies from the organic garden made it. I also canned it in hopes of enjoying it later this year. Additional note: This cooks really fast so I would suggest chopping everything before cooking so as not to over cook anything. Enjoy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Sep. 23, 2007
Very delicious! Directions were easy to follow and seemed right on. I served it over couscous and loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Sep. 5, 2007
I loved it. I left out the mushrooms as I am allergic, but I added zucchini. I also used diced tomatoes instead of crushed. The person who said it didn't taste better than canned soup must not have followed the recipe. I bet this would be great with or over rice.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Oct. 15, 2006
After reading all the rave reviews, and even the one not so enthusiastic one complained more about the consistency, I was disappointed. Didnt taste much better than a canned vegetable soup to me. I'll finish what I cooked but I wont be in a rush to make this again
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Jun. 23, 2006
Really easy and flavorful. Used dried rosemary and parsley, omitted the pepper and added celery. Served over couscous. I bet it would be great with fresh herbs. Would make again.
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Cooking Level: Intermediate

Home Town: Homosassa, Florida, USA
Living In: Freeport, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Jun. 13, 2006
Very tasty and very easy to make. It made a filling but healthy vegetarian meal - I served it in bowls with warm, crusty bread and garlic olive dipping oil on the side.
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