I (meaning my entire family) am NOT an advocate of either Chickpeas or Eggplant (except when prepared "Parmesan" and then we only kind of like it). Which is PRECISELY why when I came across this recipe I simply KNEW I had to try it. I omitted the salami (too expensive in our area) but substituted 1/2 lb. SWEET Italian Sausage in its stead. I RARELY use Tomato Paste so I used a can of crushed tomatoes instead. I liked it well enough (even thought it was "GOOD") but when -- just last night -- my Husband asked me "when are you going to make that 'Eggplant thing' again?" I just KNEW I had to come in here to rate this a 5! Who could have known?! Serve over rice.
I used the basic ingredients added more subtracted a few and came up with a very tasty meal. I added roasted red pepper and zucchini old wine white wine vinegar a touch of chilli powder and cut out some off the water and replaced with chicken stock. Served over pasta.
I thoroughly enjoyed this stew---much like a chili but much quicker to make. Very nice flavor and texture and just the right amount of spices. Would recommend with a nice piece of crispy French bread.
Disappointing. Having read the other reviews I took some extra steps to add flavor - added basil too used broth instead of water used fire-roasted tomatoes cooked in slow cooker... (omitted salami though as we are veg.) Wasn't horrible but still quite bland.
Great use of leftover eggplant! Not spectacular but a nice tasting stew that got better after a few days. I used a cup of tomato sauce instead of diced tomatoes and added chicken boullion omitting any additional salt. Also omitted salami just because I didn't have it! Probably would have been delicious with it.
Pretty good but wish the broth had more flavor. As it was I used 1 can chicken broth for some of the water but should've used more. Adding a few red pepper flakes when serving gave it a little extra kick. Family loved it though so I may have been picky that night.
I modified this recipe to omit the meat and the tomato paste. It was good but not something I'm likely to make again.
I love this recipe but with a few modifications. I add zucchini and curry powder. I use chicken broth instead of water and only use 4 cups. I serve over couscous. I normally make a big batch and enjoy the leftovers for several days.
right off the bat I thought it was suspect no flavored bouillon/broth was required as this is a must for most soups. I did omit the salami to make this vegetarian. at first bite thought it was bland but then after a couple bites i liked the flavor the chickpeas really add something to this. tastes even better the second day.
