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hey folks, here’s an Italian boy with friendly advice that if you want to enjoy eggplant and not have it taste like rubber you must cook it for longer than the five minutes allowed in this recipe. Eggplant must must be tenderized and brokend down to bering out the complexities of its tast and then you have a worthy addition to this dish.
Hi Elise, this is so good and a nice light/healthy summer recipe. This one is a keeper.
I use all the same vegetables but I roast them with olive oil until some blackened spot show and the juices are dried up. Then I add it to a pot with olive oil and garlic and stir in 28 ounces of marinara (Trader Joe’s). Serve over pasta. Or in a wrap. Or out of a bowl with a heap of grated cheese. Simple is always best/
I love the idea of enjoying the last summer vegetables in a way that leaves them so fresh and pure. Also love the idea of any recipe that has me standing over a hot stove for as short a time as possible!
Hi Elise,I tried this recipe today and it came out very good. Very simple yet tasty recipe. I made these changes, added some fresh garlic to the pan as you suggested and threw in a handful of baby spinach along with Veggies. I skipped cheese and it still tasted yumm!
Thank you for another great recipe :-)
I made this tonight – so simple, and so tasty! I used baby portabella mushrooms, red onions, red peppers and broccoli. Thanks so much for a terrific, fresh recipe.
I tried it for dinner last night for my father-in-law and he LOVED itthanks for the recipe
I’m using this recipe for a project at school and when I served it to one of my class mates she loved it!!! She wanted the recipe sooooo bad!!!XD XD XD!!!
I’ve just been browsing your beautifully photographed recipes, and this one caught my eye. I would like to reply to Anna’s comment. Your version probably didn’t smell very good because of the cabbage. Perhaps that was not a good choice of vegetable. But it probably would have tasted just fine! (I hate to see food wasted…)
How about varying it a little by making it a white sauce, with white wine, chicken broth and butter? It’s always a hit in my house
Very good recipe. I used red onion, cabbage, eggplant, carrot and tomatoes! :) I put some in the fridge overnight to eat, and it smelt gross the next day! Hehe. So I just threw it out. :( Keep posting more recipes!
Years of cooking. Countless cookbooks. Innumerable websites. Too many unfortunate experiments. After all that, the dish that gets the best reviews at my house is this one. Thank you so much for reeling me back in to the concept of freshness and simplicity as the basis for a wonderful meal. I found this recipe after searching for a cleaner, more everyday primavera, and it has quickly become a staple at my house. I vary the vegetables depending on what’s ripe in the garden or appealing at the market, and it’s always just what I want. It’s so simple. And it’s the dish I look forward to preparing for friends.
Very good idea for dinner tonight! I’m going to use carrots and shallots. Parmesan and basil are definitely good additions!
I’m in the “olive oil and parmesan” camp when it comes to primavera, but those pictures look delicious enough that I might have to swtich sides.