Reviewed: May 27, 2012

This is a great recipe for those with extra tomatoes, peppers and especially eggplant. I made a few changes. Cooked eggplant in cast iron skillet along with peppers and garlic. I did add 2 tablespoons of tomato paste to the fresh tomatoes to thicken it up a bit since i didn't have 6 tomatoes and made do with 2 large and 14 cherry tomatoes. I think the eggplant is outstanding and the dish works! I also substituted a tablespoon hot chili oil for one of the 2 tablespoons used in the eggplant browning but that's just to our taste...

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Reviewer:

ming

Cooking Level: Intermediate

Living In: Weeki Wachee, Florida, USA

Reviewed: Sep. 18, 2011

OMG. i was great i used can tomatoes. and dried herbs. it was simplemente delicioso!!

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Reviewer:

Fragolita

Reviewed: Jul. 25, 2011

Flavor simply lacked. I ALMOST went with one medium eggplant, but decided that it just didn't look like it would be enough. so i added a second small-medium one, which i believe game me a good proportion with the full pound of pasta. given some of the other reviews, i think that the "seasoning" ingredients needs to be increased. i also used two cans of diced tomatoes instead of fresh, simply becasue it was on hand. it was a solid meal, and i could see the potential for greatness. i also topped it with some fresh Parmesan which was a big help. i also feel that it will most likely make a great cold leftover. DEFINITE for giving a second try. :)

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Reviewer:

William R.

Reviewed: Sep. 1, 2010

Delicious and very easy. The cooking time for the eggplant seemed a little long though.

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Reviewer:

mamafox

Reviewed: Jul. 27, 2010

This was very easy to make. The only thing I would change is not using as many red peppers as it over powered the eggplant a bit. I would probably add mushrooms to this too.

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Reviewer:

khorner

Reviewed: Oct. 30, 2009

This was kinda like a vege spaghetti. Simple to make, but nothing spectacular.

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Reviewer:

isch16

Cooking Level: Expert

Reviewed: Oct. 14, 2009

Loved it. Made it with one good size eggplant and kept the rest amounts the same. Used canned tomatoes since I was short on tomatoes. Had to use dry herbs as well...so I figure if it is this good with these changes, the fresh ingredients could only be better. Thanks for the great recipe to use my eggplant and red pepper without a lot of cheese.

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Reviewer:

Laura J

Reviewed: Aug. 16, 2009

I made this for two,I used one eggplant, kept the garlic, red pepper and basil the same, as they are ingredients we tend to add extra when cooking anyway. I didn't have fresh tomatoes, so I used one can of diced tomatoes. I also sprinkled some parmesan cheese over the eggplant mixture in the pan.Served over ziti,as it was what I had on hand and I lightly sprinkled some grated parmesan cheese over the tomato sauce mixture. It's a good summer recipe for eggplant and not heavy like eggplant dishes with a lot of cheese.

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Reviewer:

Trish

Reviewed: Aug. 4, 2009

I was looking for a way to use our eggplant and other vegetable harvest from the garden and found this recipe. I didn't leave the skin on the eggplant because I didnt' know how that would taste, so I guess that's why my eggplant cooked so quickly. I removed it from the pan early and let the peppers continue to cook. I also added a little red onion to the eggplant mixture and the tomatoes. I was surprised at how delicious this was. My husband and I loved it. The olives and basil really added a nice touch. Whenver I have pasta I always top it off with pecorino romano cheese. I also added a couple of hungarian hot wax peppers which gave it some zip. This meal was so easy and used up all the vegetables my husband picked in the garden yesterday!

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