Reviewed: Aug. 10, 2009

This was good. I'm giving it four stars because as written I can see where others would find it bland. I sauteed a cup of chopped onion along with the eggplant until lightly browned. Added a heaping tablespoon of chopped garlic, two cans of stewed tomatoes and half a cup of homemade roasted red peppers in garlic and balsamic vinegar. I also added a good splash of red wine, half a dozen chopped fresh basil leaves, and a heaping spoonful of pesto and topped with parmesan. The recipe as written is a great start, each cook just needs to adjust according to their own tastes.

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dsz5463

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Reviewed: Feb. 25, 2009

The cheesy pita pockets are what make this recipe, otherwise it's difficult to taste anything outside of the tomato stew. Would probably not make again.

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foodest

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Reviewed: Feb. 24, 2009

Made this tonight and it turned out delicious. I started by cooking some onions first, followed by eggplant and mushrooms. For the sauce I added a combination of Italian whole canned tomatoes, and pureed tomatoes. The roasted red peppers give the sauce a nice smokey sweetness. I also added garlic, Italian seasoning, oregano, and basil, as well as fennel seed. I learned from another excellent recipe on this site to add the fennel and it really make the sauce taste nice and meaty, sans the meat. I also made the pita cheese bread with the paprika and that was quite good too.

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 26, 2008

This recipe was so simple! I've never even dared cook eggplant before, and the dish just turned out so delicious. I made it with the crushed tomatoes that come with the Italian herbs, and put some slices of provolone on top of the sauce to melt right before I served it over whole wheat pasta. The roasted red peppers put the flavor right over the top!

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jereswife

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Reviewed: Jul. 21, 2008

This is a great base to start with. I added fresh basil, garlic, and oregeno. It would be great with artichokes and/or mushrooms added also. It got my extra picky husband to eat eggplant so I'm thrilled!

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princessinthekitchen

Cooking Level: Expert

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Reviewed: May 8, 2008

This recipe was okay,my family likes eggplant and so I wanted to try something different so tried this recipe....I used eggnoodles instead of ziti but something was missing ....sorry but this dish did not click with me or my family!

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nns007

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Reviewed: Feb. 21, 2008

This is interesting, needs something else to add some flavor. I added tomatoes with chili's and that spiced it up a bit, but it still needs a little something. To make it cook quicker I put it in a pressure cooker for 10 minutes (instead of the 45 min in pot). The eggplant was very tender and perfect. Maybe some parm cheese on top would be good. I will saute some onions and garlic to add next time.

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Beth K

Cooking Level: Intermediate

Home Town: Coral Gables, Florida, USA

Living In: Redondo Beach, California, USA

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Reviewed: Jan. 15, 2008

I love eggplant so I enjoyed this, it did however lack flavor. I added parmesean cheese to the skillet. I also cooked chicken on the side in butter, garlic and fresh parsley. When cooked through I added it to the eggplant and tomatoes. It tasted much better.

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Lisa

Cooking Level: Intermediate

Living In: Hackettstown, New Jersey, USA

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Reviewed: Jan. 26, 2007

This was a good recipe. It takes a while to cook, but my fiance (who doesn't eat eggplant) even enjoyed it. We did add chunks of chicken the recipe which made it more filling.

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kmf6917

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Riverview, Florida, USA

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Reviewed: Jan. 10, 2007

This was just OK, the eggplant took a lot longer than it was supposed to soften.

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kristine162

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Reviewed: Sep. 29, 2006

Not my type of sauce. Too acidic. I feel that zuccini gives a very smooth and savory taste. Eggplant just isnt meant for this type of sauce. Sorry

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Luv2eat

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Reviewed: Aug. 30, 2006

I used whole wheat pasta instead of ziti. This is SO tasty! The eggplant absorbed all of the flavors and I couldn't even tell I was eating eggplant.

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ROSBOSS

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Reviewed: Dec. 17, 2005

Very Good!! I made this without the cheesy pitas, I just substituted garlic bread and it was excellent! The only thing, I had to use a nonstick pan when I sauted the eggplant...started out in a regular and it was sticking since there is not alot of olive oil, and I also halved the red pepper as was suggested. Will definately make this again! I cooked for 4 adults and there was nothing left!

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jeamrie

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Reviewed: Aug. 10, 2005

The only change I made to this recipe (having made it a couple of times) is to reduce the amount of roasted red peppers. Other than that, the sauce is sublime!

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Sara Roberts

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Reviewed: Jul. 26, 2004

My favorite (obviously). Please try it, and tell me what you think. The cheese bread can obviously be made seperately -- it's delicious even alone. Somehow allrecipes messed up the pita bread recipe. Here is a corrected version. Open the pitas, put a light and even spread of butter on the insides. Sprinkle lots of parmesan cheese and then put on some SWEET PEPRIKA -- i like to make a light sprinkling across each piece. If you want, you can saute some garlic and onions before you throw in the egglant chunks. The cubes of egglant should be about 1/2 x 1/2". The sauce is even better when you weave in some mozzarella cheese at the end when you're mixing the pasta and the sauce together.

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