Edible but bland. Will not make again.
I agree there was too much pasta, but I found this recipe to be extremely bland. I may try it again, but will marinate the grilled eggplant in , I don't know, Italian salad dressing and add more fresh herbs to the mix. Kick it up with red pepper flakes and roasted or sundried tomatoes.
I don't like my eggpant watery so I use a Japanese pickle press. I layer the eggplant and put a generous amount of salt between the layers, screw down the press and let it sit about an hour. I then pour out the residual pressed water. I rinse the veggies with fresh water and proceed with my recipe. Completely worth a little extra time.