I bought a large eggplant to make eggplant parmesan but then wasn't sure what to do with the amount remaining...this recipe worked perfectly. I did cube the eggplant and yellow squash into approximately the same size pieces, used sliced mushrooms, chopped onions, diced sweet red bell pepper, and quartered roma tomatoes from this year's garden. Used a few squirts of ketchup instead of tomato paste because I didn't want to open a can... The other addition I made was halved black and green olives. This is a great way to use a variety of leftover veggies and with the pasta and cheese made a very filling meal even for a non-vegetarian.
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I bought a large eggplant to make eggplant parmesan but then wasn't sure what to do with the...