The recipe was too basic and needs more "life" for our taste even though I added a bit of herbs and garlic. Although I diced the eggplant fairly small, the cooking time was much longer than stated. Can't quite figure out what was missing.
This is a good basic recipe but have found it needs more seasoning, I use a bay leaf, italian Herbs, garlic, paprika and pepper. As long as the veg are diced about 1cm cubes I find this cooks wekk in the time given.
This was great! I subbed a can of diced tomatoes, undrained for the diced tomatoes and juice. I threw in some diced asparagus, and a sweet potato. This would have been pretty bland had I not added about 4 cloves of sliced garlic, some hot pepper and some other seasonings. But i love the veggie overload on this!
While definitely low-fat, and plenty healthy, this dish is lacking in flavor, and I ADDED 2 cloves of garlic! One hour at 350 is definitely not long enough for cook time either... even with a 3 minute pre-cook of the eggplant in the microwave before hand, the vegetables were ALL too crunchy at the end. Next time I'll try a lower temp for a longer time.
I used pepper & basil instead of the salt & seasoning listed; I also had to substitute plain tomato juice with V8. Mixed it with a little brown basmati rice. And well, it was just fantastic! Incredibly moist, and the flavor is kind of sweet-ish. Simple but sensational. ;)
I'm surprised that others have rated this recipe so high. I thought it was barely okay, and will not make it again.
This recipe inspired me to try a version on the grill. I took one of those grill foil bags, dumped in the ingredients, sealed it and let it cook for 30 minutes(turning once or twice). Delish that night and made a nice, cold side-dish the next day.
Yummy! I used this as a South Beach diet food. My husband and friends loved it. I salt the eggplant and let it sit in the colander to get the bitter taste out then rinse before I cook it.
My whole family loved this - we dipped crusty bread in it & ate it for dinner! Thankyou
Yum! Instead of the fresh tomatoes/juice, I used a 14 oz can of diced petite tomatoes, with juice (the juice out of the can was equivalent to 1/2 cup anyway, when drained). I used 1 tsp seasoning salt and the diced onion. After the 1 hour of baking, I topped with some grated parmesan and some shredded 6 cheese Italian blend and baked a few more minutes until melted. Makes a great veggie side dish or a main dish for the vegetarian or for the low carb dieter.