You can't fit any more vegetables into this delectable bake. Aubergine, potatoes, green pepper, onion, courgette, green beans, mushrooms and garlic are tossed with fresh herbs, passata and olive oil to make a fab vegetarian main. This feeds a large crowd, but is quite forgiving if you want to decrease the recipe for 4 or 8 people.
this was awesome. Instead of soaking the eggplant in salt water, though I chopped it up, put it in a collander, and sprinkled salt on it. Then i let it sit for about an hour and rinsed it off. Not only does this work a lot better, but it saved time! Also, I threw a carrot or two in. I ran out of garlic so I just threw some garlic powder in and it seemed to work just as well. - 29 Aug 2003 (Review from Allrecipes US | Canada)
This was so delicious!! I did not soak the eggplant though, because I thought it would be too limp. It came out great anyway. The other reveiwer was right about the portion size. I cut it down to a three serving size and it still made six to eight servings. - 22 Sep 2002 (Review from Allrecipes US | Canada)
Very tasty. Way too much food, though. Scaled down the recipe considerably. The vegetables are GREAT wrapped in a tortilla. Really enjoyed the flavor and heats up well. Even my non-vegetarian friends like it. - 25 Feb 2002 (Review from Allrecipes US | Canada)