Reviewed: Feb. 27, 2012

This was delicious! My boyfriend and one-year old son gobbled it up. I didn't make any modifications, and I thought it came out great. I'll definitely be making this regularly.

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4 users found this review helpful

Reviewer:

HOLLIE704

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

Living In: Palatine, Illinois, USA

Reviewed: Jan. 29, 2012

Great vegetarian recipe. Made plenty of 4 people. I used jarred spaghetti sauce to thicken the sauce a little more. Added more garlic to spice it up too.

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3 users found this review helpful

Reviewer:

Sherry

Cooking Level: Expert

Reviewed: Nov. 20, 2011

This was yummy! I used linguini noodles and used fresh tomatoes (peeled & diced). Awesome recipe, thanks.

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5 users found this review helpful

Reviewer:

Cindy

Cooking Level: Intermediate

Home Town: Riverton, Utah, USA

Living In: West Jordan, Utah, USA

Reviewed: Oct. 9, 2011

Quick and easy as I skipped pre-salting the eggplant. Used real garlic and added 1/2 cup diced bell peppers. Very tasty over penne pasta.

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5 users found this review helpful

Reviewer:

RR Sands

Cooking Level: Intermediate

Home Town: Venice Beach, California, USA

Reviewed: Oct. 1, 2011

Great and very hearty meal! I doubled the servings to 6 and just needed to use a very large skillet and then a baking pan for the broil at the end. I also slightly increased the amount of olive oil for sauteeing the veggies.

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5 users found this review helpful

Reviewer:

LadyDisdain

Cooking Level: Beginning

Home Town: Denver, Colorado, USA

Living In: Englewood, Colorado, USA

Reviewed: Aug. 29, 2011

We LOVED it! We didn't have it over pasta, yet, but we will later, as a leftover. I would say it made a lot more than 3 servings or else we just had big veggies and had to use a larger baking dish. But, that was fine because it is so yummy and healthy. I didn't peel the eggplant because we enjoy it with the peel. Will definitely make again!

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4 users found this review helpful

Reviewer:

New Year's Babe

Cooking Level: Intermediate

Home Town: Palm Harbor, Florida, USA

Living In: Highland Heights, Ohio, USA

Reviewed: Aug. 27, 2011

I absolutely love this recipe! I usually add summer squash as well since it is a personal favorite. Add a little chili powder to heat things up a bit!

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7 users found this review helpful

Reviewer:

baker603

Reviewed: Aug. 20, 2011

I followed this recipe loosely with great results. I doubled the diced tomatoes and left out the paste. I used fresh herbs instead of dried. I let it cook for a while so the flavors would meld. I made an entire pound of pasta and spooned the mixture on top instead of baking it. I topped it with Romano. THE RESULTS WERE DELICIOUS! Thanks for a great starting point!

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8 users found this review helpful

Reviewer:

TABIJO

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Reviewed: Aug. 9, 2011

Delicious!! I made this recipe exactly as written except for the end. I didn't add cheese and broil, because of dairy allergies in my family. It was so flavorful and healthy and a great way to use tasty summer vegetables. Thank you for sharing!

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8 users found this review helpful

Reviewer:

Johanna

Reviewed: Jun. 8, 2011

This is a great alternative to traditional ratatouille, which requires baking. Now that it's summer, zucchini and eggplant are in season but it's too hot for the oven! We added sweet peppers and spinach. Also mixed in ricotta instead of mozzarella and didn't broil it, which made for a creamy texture.

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8 users found this review helpful