I love lovely rich eggplant with pasta and it's especially good with sun-dried tomato. Serve with Parmesan cheese on top.
Since it's August, I substituted fresh tomatoes from the garden. I diced the eggplant into 3/4" cubes, and it went over well with the family. I also added a medium onion to give it a bit of added texture. - 30 Aug 2010 (Review from Allrecipes USA and Canada)
Great recipe! I used 1/2 an eggplant, and also 1/2 a zucchini, the two were great together. Instead of tomato paste, i used 1 cup of tomato/basil sauce (jar) with a bit of cream which I blended together. Overall, a very easy and delicious recipe! - 15 Sep 2010 (Review from Allrecipes USA and Canada)
pretty good, the recipe is vague on what size the "small pieces" of eggplant should be, the sauce is kind of bland, and tastes strongly of plain tomato sauce, but it was fast and used what we had on hand! next time i think i'll add some brown sugar and cayenne pepper to compensate for the tomato sauce flavour. - 06 Aug 2010 (Review from Allrecipes USA and Canada)