"Unbelievably good!! Trying to cut fat, I went with 6 skinless boneless chicken thighs (kept amounts the same on everything else), and it worked perfectly. My local Middle Eastern market had harissa paste, and I made my own ras el-hanout because I couldn't find it there, although I think it may be what they were calling "Seven Spice." Used Greek yo"

"This is DELICIOUS!! Followed everyone's advice (thank you!) to salt/sweat the eggplant for two hours first. I also used jarred marinara, dried herbs, added crushed red pepper and rinsed/drained frozen spinach to the ricotta mixture (just eyeballed it), and topped with shredded mozzarella as well as Parmesan...meat-loving boyfriend just finished hi"

"Delicious! I left out the almonds, and made them in my toaster oven (it only goes to 450, so took longer - maybe about 15m). They were wonderful! My boyfriend told me I'd set a new bar."

"I made this last night for dinner, and my boyfriend and I absolutely loved it! We added kalamata olives and artichoke hearts along with the capers, and instead of using the sauce as a topping, we stirred cooked angel hair pasta into it, then put the coated pasta on the plates, with chicken on top. No leftovers...restaurant quality delicious."