it was quite good. I had a similar recipe that had one shortcut in it...that one you slated the eggplant and let it drain in a colander over the sink...so I did that for step one since it was simpler. I just used plastic wrap with pie weights in it on top on the colander/veggies. I did use the sundried tomatoes and basil that were "optional" since I like both. I originally gave this a 4 but bumped it up to a 5 because both my husband and daughter who do not like eggplant actaully took seconds. We all had the same comment though: It tastes like olives! Probably due to the brine treatent. But that did giveme the idea that when I make it again next time I am actually going to PUT black olives in the marinade with it. Eggplant and olives are a good combo and it will look pretty.

I was looking for a recipe almost exactly like this one that my Italian grandmother used to make. She called it something different but I don't know how to spell it. It was pronounced like moo-lin-yahm. My grandmother made this in a crock (with the layered plate method)and it took a couple of days, but other than that, this is pretty much the same recipe. Thank you very much!