Doubled the garlic, halved the goat cheese and added some basil and black pepper. This is awesome. I need to feed a vegetarian friend tomorrow with the leftovers and I'm very happy I picked this recipe.

Extremely yummy! - the feta (goats cheese) in it really makes it.

This turned out great! However, I followed other suggestions and made my own changes. First, I roasted the eggplant because I love the rich flavor of roasted vegetables. I pricked the eggplant and spread some olive oil over it before placing in a pan and baking it in my Krups combo oven at 375 degrees for 30 min. After letting it cool, I cut the eggplant in half lengthwise and simply scraped the meat off the skin - no peeling necessary! I also added more seasonings to the sauce and used the following proportions: 1 medium bay leaf, 1 tsp. each of salt & thyme, 1/2 tsp. each of rosemary, oregano & basil, 1/4 tsp. red pepper flakes. Other changes: 1 medium onion, 5 garlic cloves, substituted water for broth & increased amount to 1 cup, replaced goat cheese with feta. I also added some leftover frozen chopped spinach towards the end of the cooking time. I used penne pasta instead of rigatoni. I cooked the sauce for over an hour to reduce the extra water and let all the seasonings do their thing. It was really wonderful! Will definitely make again.

This is SO good. I didn't care for how it looked once I mixed in the goat cheese so if serving for company I would serve the goat cheese sprinkled on top instead of mixed in.

My husband and I enjoyed this....I used half of an onion, black olives, wheat pasta, and additional mushrooms, and it turned out great. Be prepared for a somewhat expensive meal though...the goat cheese is pricey (but worth it)

Although it was tasty, it needed "doctoring" up for flavor. For the effort I believe there are better recipes recipes out there. Unsure whether or not I will make again.

This was delicious! Increased the spices as suggested and loved it. Thanks for sharing.

This was incredible! I have three little boys and they ALL loved this dish. I did have to peel the eggplant to disguise it a little, but otherwise I didn't really stray much from the recipe. We're adding this one into the rotation. :)

Delicious! I added fresh basil once I took the dish off the heat, and used mushroom broth instead of meat broth. I wanted to make a vegetarian dinner for my meat loving family, so I picked this because it seemed hearty enough for meat eaters. It was delicious, and no one asked where the meat was, so it was a total success!

Really enjoyed this recipe after modifications: took advice of others, and increased garlic and red pepper. Replaced chicken broth with red wine. Added a bag of arugula towards the end- added a nice spiciness and some more veggies! The goat cheese made the sauce nice and creamy. Delicious!

This is great as is, but we actually prefer to puree it after following the instructions. Great flavors!

This was ok ....eatible but not fantastic. I really don't know what all the hype is about tasted kinda bland even after adding 6 cloves of garlic and more red pepper. Don't think I would make this again.

Love it! It was like eggplant parmesan disassembled. I used half a can of diced tomatoes, half a can of puréed, red wine instead of the broth and Greek feta instead of the plain goat cheese, and added some dried oregano and basil. With a baguette and a glass of wine, it made a lovely meal.

Very good recipe. I had some gorgonzola on hand, so I used that instead of goat cheese and it turned out great.

This is very easy to make and could easily be served for company. To make the dish spicier I used a bit more red pepper flakes and blended a few jarred roasted red peppers in a food processor and added them to the sauce (about 1/2 cup blended). I omitted the mushrooms. Next time I make it, I'm going to top the pasta with slices of sirloin steak.

This was an excellant dish! I took leftovers to work for lunch and all my co-workers were jealous. I don't care for goat cheese so I used feta instead. I also used whole wheat rigatoni. I think the next time I make it I'll use penna instead.

I was a little skeptical about this when I was making it, but it was good, and really easy to make. The goat cheese and olives make this dish really special.

I doubled the amount of mushrooms to 16 ounces, added in several handfuls of chopped, fresh spinach, reduced the oil by half and added some red wine and red pepper flakes for heat. The tomatoes I used had Italian spices added already. Instead of goat cheese, I used Boursin gourney cheese with herbs, which is what I had on hand. When it melted along with the sauce, it tasted very much like La Madeleine's tomato basil soup, with chunky veggies in it, of course. I served it over whole grain rotini pasta. Even my husband liked it a lot, even though there wasn't any meat in it. Thanks for the recipe!