The flavour of this satisfying vegetarian dish is amazing, perfect for a dinner party. The barbecuing of the aubergine is optional; you could also roast it in the oven for a similar effect.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
I used fusilli pasta, red bell pepper, green bell pepper, zucchini and a small eggplant. I grilled the eggplant (with oil, salt and pepper) until there were grill marks (but it was still not soggy). I added it to my veggies (which were sauteing). Then I added a 28oz can of diced tomatoes, most of the spices and the parmesan. I baked with with tons of crumbled feta... It was amazing! My tip for the eggplant is to cut it in big chunks so it's the highlight of the dish along with the feta. - 31 Jul 2007 (Review from Allrecipes US | Canada)
Very very yummy. The cinnamon seemed like an odd ingredient to me until I tried it.. now I think it wouldn't have tasted as good without it. - 15 Aug 2002 (Review from Allrecipes US | Canada)
My husband and I really liked this recipe. It was a little dry though. My daughters wouldn't touch it and they aren't always this picky. - 26 Jul 2002 (Review from Allrecipes US | Canada)