Reviewed: Apr. 1, 2009

I had never tried eggplant or zucchini before this dish but we had bought some on sale and decided to try out the vegetables for this particular dish. The seasoning was perfect and the vegetables were tender and wonderful. I would certainly recommend it.

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3 users found this review helpful

Reviewer:

Martina

Cooking Level: Beginning

Home Town: Stoughton, Massachusetts, USA

Living In: Spring Hill, Florida, USA

Reviewed: Mar. 24, 2009

It definitely tasted good, but it tasted like a North American version of a french dish (my husband, who lived in France, gave the verdict on it). Great way to start introducing your family to different cuisine though.

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4 users found this review helpful

Reviewer:

labella

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

Reviewed: Jan. 22, 2009

This was very good. My son loves eggplant and I was trying to find a new way to get him to eat it instead of the traditional parmasean. It was wonderful tasting and very easy to make. The only thing I would do different is, I would combime the ratatouille with the pasta and then top with the cheese and bake. Also I would use crushed tomatoes instead if diced only because I like my sauce with some body and I thought it was to watery done as the recipe called for. As most left overs, it's better the 2nd day. I add a little spaghetti sauce to it though, it was a little dry the next day. I would difinetly make it again.

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6 users found this review helpful

Reviewer:

Carleen

Reviewed: Jan. 20, 2009

This was delicious. It was very light!

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4 users found this review helpful

Reviewer:

Maria

Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA

Reviewed: Nov. 18, 2008

My husband doesn't even really like eggplant, but he loved this recipe!

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4 users found this review helpful

Reviewer:

bkienast

Reviewed: Nov. 7, 2008

This recipe is AWESOME. I love ratatouille and this really hit the spot. Way to make it into a meal using the spiral pasta. It's healthy and delicious. The only thing I would change is to use fresh basil if it is available. Thanks!

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5 users found this review helpful

Reviewer:

Becca

Cooking Level: Intermediate

Home Town: Sugar Land, Texas, USA

Living In: College Station, Texas, USA

Reviewed: Oct. 8, 2008

I made this all summer long with vegetables from my garden. I could eat it everyday! I am so sad that summer is over. Can't wait for next year. Sometimes I added chicken thighs, cut into cubes and sauteed. But it's great either way.

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4 users found this review helpful

Reviewer:

Debbie

Cooking Level: Expert

Reviewed: Sep. 7, 2008

This is one of my family's all-time favorite dinners. As suggested by others, the only change we make is substituting fresh parmesan cheese. Thank you for a family favorite!

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2 users found this review helpful