Reviewer:

Stephania the Wandering Gypsy

Reviewed: Jan. 12, 2012

Tasty and very hearty!

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Reviewer:

dede

Reviewed: Aug. 20, 2011

I really liked this recipe. I used medium sized eggplants, 1 pound of mushrooms and 3 Italian frying peppers (cubanelles). Also I used 4 chopped fresh tomatoes rather than canned. Otherwise, I followed the recipe for the rest of the ingredients. I believe the extra ingredients increased the yield for this recipe to 8 servings. This was easy to make and is a great recipe for late summer when all of the ingredients are in season. I will definitely make this again.

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Reviewer:

wmihalo

Cooking Level: Intermediate

Home Town: Hammond, Indiana, USA

Living In: Munster, Indiana, USA

Reviewed: Feb. 15, 2011

Made this last night for my mother and fiance. It was my first time cooking eggplant and their first time eating it. I did not have rosemary or parsley which made the meal kind of bland (no one's fault but my own). I did weep the eggplant for about 45 minutes prior to cooking. Overall it is a great base recipe that I will be using again in the future.

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Reviewer:

Kathy

Reviewed: Oct. 29, 2010

Great veggie meal! I served over whole wheat couscous and topped with a little feta. Added fresh basil and dried oregano as well. Very good

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Reviewer:

Erin C

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Miami Beach, Florida, USA

Reviewed: Sep. 25, 2010

WOW...this was really good. I am usually so lost when it comes to EGGPLANT...figured i would give it a shot. I substituted a few items because i didn't have them in the house when i was preparing. Instead of mushrooms, i used Zuchinni and for the can of crushed tomatoes....i used Diced tomatoes with the roasted onion and garlic already included. When all was said and done the calories of this recipe was almost exact with my substitutions. (115 calories/ 5 proteins per 7.2oz serving) YUMMY!!!

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Reviewer:

denise

Reviewed: Feb. 22, 2010

This dish was quite bland for our tastes (and not very pretty either).

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Reviewer:

Jen

Supporting Member (Click to learn more about Supporting Membership)

Living In: Cleveland, Ohio, USA

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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