The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: May 14, 2006
i didn't have any eggplant. so i used carrots and caulifower instead. a really awsome recipe, easy and healthy.
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4 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 21, 2006
This was delicious! I added in some peas and black beans because they were jsut lying around the fridge. There were no garbanzo beans in the cubboard, so I used kidney beans. I love the rosemary in this stew! I added in about a cup of water just to thin the consistancy a tiny bit. Personally, I thought it was delicious even after I had eaten all the ggplant chunks in my bowl and only the rest remained. Thanks for a keeper!
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 14, 2006
Great flavor but not a stew in my view. Tastes very much like Italian Caponata, but not stew.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 21, 2006
Although I had to substitute kidney beans for the chickpeas, this came out great. One very important step in working with eggplant is to sprinkle the cut sides lightly with salt, cover with a clean tea towel and weight it with a large bowl or pot in a colander over a dish, for about 30 minutes. This will "weep" out any bitterness in the eggplant. No need to add salt, of course, if you "weep" it this way. My DH, who had never had eggplant before -- being rural Saskatchewan, produce not grown in local gardens is just starting to come into the stores -- loved it, asked for seconds, and has already requested that I place a special order with our produce manager, if that's what it takes to make sure we get in eggplant as often as it is available.
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Cooking Level: Expert

Home Town: San Jose, California, USA
Living In: Carrot River, Saskatchewan, Canada

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