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This was a delicious topping for our spaghetti noodles. I got everything cooking then left it on a very low temperature (tended by my son's occasional stirring) while I went to do yoga. I let it simmer for about 1-1/2 hours and the eggplant just melted in our mouths! Like others, I added other spices: oregano, a dash of crushed red pepper, italian seasoning, some garlic powder (because the garlic alone wasn't enough for me), and a touch of honey to cut the acidity. Thanks!

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SandwichQueen February 13, 2014

A good, easy, healthy recipe. Thanks! I used 4-5 cloves of garlic, and would use a small onion next time. Otherwise, perfect.

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renalesk November 19, 2008

This recipe is wonderful! My husband and I really enjoyed a great tasting meal with out any meat. LOL I did add a few extra spices to my own dish. Some that I love to cook with. We will be adding this recipe to our monthly menus. Thanks a bunch.

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kemerald October 15, 2008

Great sauce! I did find it required quite a lot of seasoning, and I also had to add about a cup of water as it reduced too quickly, but maybe I cooked it too hot. Thanks!

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Chickee August 22, 2008
Rigatoni With Tomato, Eggplant, & Red Peppers