Reviewed: Mar. 30, 2013

I've made this a few times now. It doesn't wow me--lacks flavor as written. I'll keep making it, but add more Italian seasoning and perhaps simply salt & pepper to make it more interesting.

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Reviewer:

MeAspiringCook

Cooking Level: Beginning

Reviewed: Mar. 18, 2013

Since I'm giving this a good review, I don't feel badly about minor changes. I like experimenting & learning from others' trys. I can't help it! :D Added an onion, 4 cloves garlic, 1T dried oregano, no peppers. Blended to hide the eggplant. It worked! KK liked it so much she requested it two days later. :o :) Also added 1/8t fennel, ground. The sauce turned orange-y in one batch so I'll divide it in two next time. Not a big deal, just me being weird. ;D 'Didn't do the pitas, but I'll get there someday. Put about half pound italian blend cheese in & remaining half on top. Thanks for an inexpensive & pretty healthy meal!

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Reviewer:

BOOKMARKER

Cooking Level: Intermediate

Reviewed: Dec. 5, 2011

Really very good. I just didn't add the roasted peppers (didn't have any) and used Gemelli pasta - and it was yum... even for my 4-year-old :)

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Reviewer:

Suzanne G.

Living In: Windsor, Ontario, Canada

Reviewed: Dec. 4, 2011

Fantastic recipe - one of the best vegetarian pastas I have had. I did add some onion, garlic, and oregano in the beginning, and a little bit of shredded mozarella towards the end. Also I mixed the sauce and pasta together for a few minutes so that there was no way for my 2 year old to avoid the veggies - turned out he loved the sauce and was picking out the eggplant pieces to eat them directly.

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Reviewer:

kvikas30

Reviewed: Aug. 18, 2011

I found it to be way too sweet. Also, I imagine sauteed onion would be a wonderful addition.

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Reviewer:

Hungry Otto

Reviewed: Jun. 23, 2010

Great recipe. Even my little brother liked it and he's pretty hard to please.

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Reviewer:

Rachel

Cooking Level: Intermediate

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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10 users found this review helpful

Reviewer:

dsz5463

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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Reviewer:

foodest

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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Reviewer:

pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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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