Eggplant Pasta Recipe

I prepared the eggplant by salting slices, letting them sit for 30 minutes, and then washing off the salt before cutting them into cubes. I combined the eggplant with half of the tomatoes, seasoned with Italian herbs, and roasted them on a baking sheet for 20 minutes at 375 degrees. The eggplant retained its firmness when cooked this way. While the vegetables were roasting, I cooked sweet Italian chicken sausage and added the remaining tomatoes, letting it simmer on low heat. Finally, I mixed in the roasted vegetables and served the dish over noodles. The end result was delicious.

Here is a revised version of your review: "I enhanced the dish by adding 1 medium shallot, 3 cloves of garlic, 3 anchovies, and then cooked them until melted. I then incorporated Roma tomatoes, eggplant, and a jar of marinated artichokes that I had cut into bite-sized pieces. After sautéing for 3-5 minutes, I seasoned it with fresh ground black pepper, Castelvetrano and Kalamata olives, along with freshly chopped oregano, thyme, and basil, and a dash of crushed red pepper. I adjusted the seasoning with a bit of salt to taste before finishing it off with a generous sprinkle of fresh grated Pecorino Romano cheese. The addition of leftover grilled chicken further elevated the dish. The vibrant colors of the ingredients make this dish visually appealing and incredibly versatile. A delightful culinary experience!"

I am rating this product 3 stars because, like others have mentioned, it lacks flavor. I am an experienced cook, particularly in vegetarian/vegan cooking, and many of these recipes can be flat unless you know how to enhance them with spices. In this case, I had to double the amount of garlic and add 1 tsp of red pepper flakes and 1 tsp of Italian seasoning powder to boost the otherwise dull taste of the dish.

Prepared this dish for someone else and included 14 oz of black beans, drained, 14 oz of spinach, drained, 8 oz of mushrooms, and whole grain medium shells instead of penne.

This recipe is a great starting point, but it definitely needs more seasoning! I added a diced onion and garlic to the sauce, along with finely minced basil, oregano, and red pepper flakes. And how could we forget freshly grated Parmesan cheese?

I'm a huge fan of eggplant, so I had to try this recipe. It was incredibly flavorful!

This dish is absolutely delicious! It provides a nutritious and simple way to enjoy eggplant. The combination of tomato and eggplant complements the rigatoni perfectly. I highly recommend introducing your children to this classic Italian recipe.

Decent foundation, however, like others have mentioned, it lacks flavor. I enhanced it by incorporating Italian herbs, fresh basil, red pepper flakes, and grated Parmigiano cheese. And I made sure to season with salt and pepper.

I enhanced the dish by sprinkling some oregano and adding feta cheese towards the end of cooking. I also topped it with grated Parmigiano cheese to elevate the flavors, as it seemed a bit bland otherwise.