I used all fresh vegetables and fresh basil from my garden (except the tomatoes) for this recipe, and it is delicious. Prep is a lot of chopping vegetables, but I love to do that, so I enjoyed that, too. The changes I made were minor. 1. Didn't need nearly as much olive oil as called for. I love the taste of olive oil, but I don't think drowning the dish would have improved the flavor. 2. Didn't have fresh parsley, so I substituted dried. 3. Used 2x12 oz cans of diced tomatoes (a brand that does a good job of replacing my own home-canned tomatoes, which I don't currently have) and did not use tomato paste. I cooked the tomatoes down just as instructed, and my resulting sauce was plenty thick enough. 4. Drained the eggplant twice as long. I haven't done the refrigeration step yet, but I ate a bowlful of it; like I said, DELICIOUS. I do think the herb flavors will be more thoroughly 'soaked' into the veggies tomorrow. Can't wait to eat this over the next couple of days.
Keciadee Posted: 06/29/12
portland Posted: 08/26/12
nice fresh flavor, used up my garden,s bounty