I only gave this recipe 4 stars because of the adjustments I made. Prior to cooking the eggplant, I sweated them (sliced the eggplant and then layed out the slices, sprinkling salt over them. Let them sit for about 20 minutes then rinse them in cold water and pat dry, then continue to cut into 1/2 inch cubes. Sweating them helps to eliminate any bitterness that is in the eggplant). The sauce had almost no flavor. I increased the amount of red pepper flakes by 1/4 tsp. I increased the thyme by 1 tsp. I also added 1 tsp of oregano, 1 tsp of basil, 1/2 tsp of garlic, and a dash of pepper. These extra spices helped turn this recipe from bland to spectacular! Oh, and after reading other reviews, it seems some people were complaining about the pits of the olives, Take the pits out!! Also do not use more than 15 olives, as they are very strong.
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I only gave this recipe 4 stars because of the adjustments I made. Prior to cooking the...