By Boca Pat on March 18, 2004
Photo by shimmerchk
Photo by shimmerchk
"This is so good. I made it for dinner last night and I'm still drooling!!!!"
Serving Size: 1 (378 g)
Servings Per Recipe: 4
"This recipe is so GOOD! I have made it several times and my whole family loves it. We add grilled chicken to it and bit more garlic. But this is a great find! Thanks!"
"perfectly fantastic! my family loved it!"
"This made for a fabulous dinner. It was very simple to prepare, and tasted very fresh and flavorful. We really enjoyed this and will make it again. I used 4 cloves of garlic ;)"
"This was really delicious!!! The flavor was wonderful. My husband and kids devoured this dish in record time. I'll definitely be making this again. Thanks so much for posting this recipe."
"This was really tasty! I love eggplant and this was a great combination of ingredients, even though my picky husband picked all the eggplant out. I made a few adjustments to suit our tastes. Before broiling the veggies, I sprinkled them with kosher salt and fresh cracked pepper. It took me a good 18 minutes or so to broil the veggies to cook them thoroughly, turning them often for even cooking. It may be easier just to roast the veggies next time to eliminate the watching and turning. I added the cream to the red pepper mixture in the blender to smooth out the sauce a little bit. I crisped up some prosciutto in a frying pan and added it to the mixture as well. I added salt and pepper to the entire bowl contents before putting the dish in the oven. The pasta mixture had cooled significantly at that point so I baked at 375 for 15 minutes before broiling the top. I garnished with fresh basil chiffonade and shaved parmesan. Next time I will roast the garlic and throw in an extra clove for a little more depth in flavor. It was really good as is though, and I can't wait for the leftovers tomorrow! Thanks for sharing a great recipe."