Reviewed: Oct. 15, 2009

This recipe is a keeper! I was cooking for two so used only 6 oz of pasta, rather than 12 oz, loved the resulting proportions, and I still had leftovers. I sweated/purged the eggplant first, and used about half the amount of oil/butter called for. For lemon juice, I simply used half a lemon, which was perfect. Thanks for this recipe!!!

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NJFoodies

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Reviewed: Oct. 1, 2009

-the lemon gives it a weird taste

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k.topia

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Reviewed: Sep. 14, 2009

Not bad for a quick weekday meal! Pine nuts would be a nice addition.

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Sep. 7, 2009

Delicious! I used half of a lemon's juice and the flavor was great! Added tomatoes and left out the cheese. I was still impressed!

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ashton

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2009

My husband and I loved this dish. I took the advice of another cook who made this and it was wonderful. I also added a half of a large onion, five cups of spinach and thank goodness I came across that it is 3/4 POUND of bow tie and not 3/4 CUP. I am passing this on to my daughters. Thank you SPEARL30

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Rita

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 2, 2009

This was a nice change of pace pasta dish! Based on the spotlight photo, I thought the dish contained SHRIMP, even though it's obviously not in the ingredient list (what can I say, I'm a visual learned!), so I'd planned to include (and did include) shrimp in my dish. I made a few changes: I subbed whole wheat linguini for bow ties (didn't have any) and used frozen chopped spinach instead of fresh and I didn't measure the garlic or eggplant, just diced and added. BTW-this was my first time w/eggplant, are you supposed to use the seeds/guts? I was unsure, so I left them out... Our dinner guests encountered traffic, so this had to sit for quite a bit before service (close to an hour) and it was STILL fantastic! I garnished w/some fresh grated fontinella cheese. TY for a great recipe, SPEARL!

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lovestohost

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2009

Everyone loved this recipe. I did change a few things because I didn't have spinach. I grated 2 med. zucchini (for spinach), 3 small eggplant and 2 cups of uncooked elbows. Used a bit more cheese. Added some leftover chopped cooked chicken on top. Worked really well and will try again with spinach. A great way to use up garden vegetables.

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jtblepps

Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA

Living In: Escondido, California, USA

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Reviewed: Jul. 21, 2009

This recipe was a hit with my family and was easy to prepare. I increased ingredients by about 25% so we would have leftovers. I tossed the drained pasta in 1/3 cup of reserved pasta water, a healthy drizzle of olive oil, and about a Tbsp. of raw garlic before combining with the eggplant, spinach, and parmesan mixture. This worked well.

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james264

Home Town: Bloomington, Indiana, USA

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Reviewed: Jul. 16, 2009

Delicious! We added oregano for extra flavor. Next time we will add even more spinach and pasta. Terrific recipe!

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Betsy

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Reviewed: Jul. 7, 2009

Excellent and quick to make vegetables gave more flavor.

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Lissy Kathiria

Cooking Level: Intermediate

Home Town: La Romana, La Romana, Dominican Republic

Living In: Miami, Florida, USA

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Reviewed: Jun. 10, 2009

My store had spinach and eggplant on sale, so I did an ingredient search and this recipe came up! It's a great use of eggplant. I did like another reviewer and "sweated" the eggplant. I used a microwave method I just read about in Cook's Illustrated (mix 1 cubed eggplant with 1 tsp kosher salt, line a plate with 2 layers of coffee filters and spray with cooking spray, microwave on high for 10 minutes, stirring halfway through). I left the skin on the eggplant and I used 6 cups of spinach because it cooks down so much. I used whole wheat rotini and threw in a handful of toasted pine nuts. Very tasty!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: May 20, 2009

Good stuff. I added some chicken and used feta instead of parmesan. A tasty, easy alternative use for eggplant.

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Liz

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2009

OMG! DELICIOUS! I did not sweat the eggplant and it came out perfectly fine. I used the entire 1 lb. box of farfalle pasta so my dish was a bit short on sauce. So next time I'm going to double the sauce. Oh yes! There WILL be a next time. My husband raved about this dish, helping himself to seconds. Thanks for such a wonderful recipe, Spearl20. Can't wait for the leftovers!

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 25, 2009

I loved this. Seriously, really loved it! I would love to lighten it up a little. I think next time I will try cutting the oil in half. This ended up being 2 dinner size srvings for us it would probably be 4 side dish servings. Update: I make this all the time with 1/2 the oil and no butter and it still turns out great.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Jan. 24, 2009

Wonderful recipe. I took the reviewers' advice to sweat the eggplant. I measured everything by eye and added a zucchini to the mix and an italian cheese blend besides just the parm cheese. I will make this again! Everyone in the family enjoyed it.

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Gida

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2008

Love this recipe! It's easy to adjust to accommodate to individual tastes, i.e., more or less garlic, additional spinach, etc. When I use eggplant from the store, I salt the cubes and let them sit for about 20 minutes to draw out the bitterness. However, it is not necessary when using locally grown, in-season eggplant. Thanks for a great recipe.

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Pat

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Reviewed: Jul. 6, 2008

Delicious!!! I made a few changes to use up what was in the fridge. Didn't sweat the eggplants and it came out fine (but did end up adding a dash of chicken broth during cooking). However, I used several small Japanese eggplants instead of a medium sized one. Added more garlic, sliced red onion, cubed summer squash (didn't have spinach), minced fresh parsley/oregano, crushed red pepper flakes (for some kick) and shrimp. Left out the butter. Served with squid ink spaghetti. Added another dash of olive oil and minced fresh herbs right before serving. Will definitely make again!

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MGEE73

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: May 26, 2008

I decided to use this recipe as part of a healthy diet, and loved it! Following the many reviewers' advice, I "sweat" the egg plant prior to cooking. Since I did it on a whim and didn't have everything on hand, I used some bad pre-minced garlic, onion salt and a dash of lemon pepper. I will probably try the real deal next time I make it for kicks, but these substitutions worked fine. Once the whole thing was plated, I added a dollop of low-fat sour cream, per another suggestion. Amazing! Next time I will probably just add the sour cream to the mixture during cooking to make it an ever-so-slightly creamy sauce. Great on whole wheat rotini. This would be great served on top of chicken, too! Great recipe!!!

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Dani4a

Cooking Level: Intermediate

Home Town: Kiowa, Colorado, USA

Living In: Boulder, Colorado, USA

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Reviewed: May 2, 2008

My boyfriend and I LOVE spinach, so we used 6 cups. I did sweat the eggplant first for about 30 minutes. I added the garlic to the eggplant after the first 5 minutes of cooking to make sure it didn't burn. I used 2 tablespoons of lemon juice, and it was perfectly lemony but a little dry. So I added about 1/2 cup of pasta water. This dish is fantastic. We'll be making this very often!

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cassie

Cooking Level: Expert

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Reviewed: Mar. 21, 2008

This was OK. It wasn't bad, but pretty bland despite garlic, cheese and lemon juice. I give it 3 stars because I had expected more, as the ingredients were so wonderful and the recipe sounded so great... If you make pasta often, this is a good way to introduce some variety. I used mafalda instead of farfalle (it's similar, and I don't think it matters much anyway). I may make it again, but not any time soon.

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DM

Cooking Level: Expert

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