Reviewed: Feb. 8, 2012

We'll go back and make variations on this one! We used a jarred marinara sauce instead of the tomato called for, and added mushrooms. The end result was wonderful, especially topped with Parmesan.

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Reviewer:

davincigrrrl

Reviewed: Feb. 2, 2012

This was just okay. I had higher expectations I guess. The eggplant was too tough after cooking it, maybe if you peel the skin and then cook it will be more tender? Also, this dish could def use some meat, I will use hamburger next time, it was just too plain.

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Reviewer:

sweet sakura

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Hemet, California, USA

Reviewed: Jan. 31, 2012

Fixed this tonight. I did not have any sundries tomato paste so I substituted fresh tomatoes. It was great.

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Reviewer:

Amanda

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Cooking Level: Intermediate

Home Town: Greer, South Carolina, USA

Living In: Taylors, South Carolina, USA

Reviewed: Sep. 13, 2011

Wonderful, quick, all the ingredients normally on hand. I did add 12 ounces of ground beef sauteed before adding the eggplant and garlic. Also used leftover brown rice instead of the pasta.

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Reviewer:

Gwenbishop

Reviewed: Sep. 6, 2011

Really yummy. I ended up making it a little different, but used this as my base recipe and it was really good. I just used jarred tomato basil sauce and diced sun dried tomatoes because that's what I had. Also added onion and zucchini. Delish!

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Reviewer:

Stephanie

Reviewed: Jul. 12, 2011

Very easy for my first time cooking eggplant. I cut up the eggplant fairly small and though and it still took over 14 min to seem fully cooked.

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Reviewer:

wildcat44

Cooking Level: Beginning

Living In: Lexington, Kentucky, USA

Reviewed: Sep. 15, 2010

Great recipe! I used 1/2 an eggplant, and also 1/2 a zucchini, the two were great together. Instead of tomato paste, i used 1 cup of tomato/basil sauce (jar) with a bit of cream which I blended together. Overall, a very easy and delicious recipe!

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9 users found this review helpful

Reviewer:

cdelemos

Cooking Level: Beginning

Home Town: Aveiro, Aveiro, Portugal

Living In: Boca Raton, Florida, USA

Reviewed: Aug. 30, 2010

Since it's August, I substituted fresh tomatoes from the garden. I diced the eggplant into 3/4" cubes, and it went over well with the family. I also added a medium onion to give it a bit of added texture.

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Reviewer:

SteveS

Reviewed: Aug. 6, 2010

pretty good, the recipe is vague on what size the "small pieces" of eggplant should be, the sauce is kind of bland, and tastes strongly of plain tomato sauce, but it was fast and used what we had on hand! next time i think i'll add some brown sugar and cayenne pepper to compensate for the tomato sauce flavour.

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7 users found this review helpful