I made focaccia with this last night and enjoyed it, thank you. Next time I want to try using parma cheeze.

I loved it. I used roasted garlic, pepper and onion and dipped it in marinara. This is a great recipe. I was on the lookout for eggplant reciptes. Thanks again!

This was terrific. I sub'd with chicken but it still was wonderful. Thanks a bunch for the recipe. :)

I adjusted the measurements/ingredients a bit. I love lemon, and used the handheld blender to mince some of the cuc's with the garlic to thicken it a bit and left some cuc's chunkier. All in all, I just loved it!!! It's just like the sauce served w/Greek dishes when I have it out. I refrigerated it overnight to have it with the souvlaki I made the next night. I thoroughly enjoyed every bite. Thank you Dinah! :)

This was very good :). Thank you for the recipe. I had made wontons and added them (when I order take out usually I choose the combination soup). I did not have the time to drizzle the egg as you instructed (time constraint-I thought I'd be there all night with the fork and egg "drop") but I will heed your specific instructions the next time I make this! I made this before (a different recipe) and the egg stayed pretty much coagulated, which was not too appetizing which is my own fault. I suppose that is due to adding it too quickly to the boil. Live and learn! Thanks again :)

Wanted to give this a try, had most of the ingredients-glad I did. Thank you for the recipe. I also took others suggestions by adding saurkraut and apricot sauce. I substituted, using with what I had on hand, tomato puree, mixed basmati rice, Splenda with other spices, kosher salt etc. It was a nice change of pace and can't wait to make it again. Next time I'm going to try it using chopped turkey (if I'm brave enough)for the stuffing. Thank's again :)

The stuffing was great. Peeling the wonton wrappers from the stack was a challenge and took too much time. Next time I will make the wrappers instead. I will make this again. Thanks

This was wonderful. Oven-time was 25 minutes. I used Splenda instead of sugar. I'm new to bread baking and in the past, have had trouble-overworked dough etc, so was thrilled when this turned out well and airy! Thank you! I am giving this a five because of the recipes I have used and followed, yours was the only one that did not estimate total flour and that, I believe is just one of the reasons this turned out for me. This recipe instructed me to trust my senses in judgeing what would be just enough flour and not too much. I was very nervous about not knowing how much to use at first but in the end-it's all good. It would have been nice to read 2-1/2"+" cups...being that I'm new at this. ps: I sprayed it with butter and sprinkled on sesame and poppy seeds before baking. I did not place the eggs in the dough this time but will come Easter. Thanks again :)