I thought I had red chili peppers at home, but didn't, so I substituted pickled jalapenos, and that worked well. After slicing the eggplant, tomatoes, and onion (and sweating the eggplant by salting it and letting it sit for 30 minutes, then rinsing off the salt), I chopped them up into bite-sized pieces. Needed more butter than the recipe called for, but instead I added olive oil ... also browned the onions per other reviewers' suggestion. Used less olive oil in the end dish (because I had used some in cooking the eggplant & onion.) I love balsamic vinegar, so I used that - it gave the dish an ugly brown color, but tasted good. I will make this again - would give it 3 1/2 stars if I could.
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I thought I had red chili peppers at home, but didn't, so I substituted pickled jalapenos, and...