I made this tonight and it was so great! I am allergic to eggplant so I substituted an 8oz package of fresh button mushrooms (I sliced them). After reading other reviews I decided not to use the 1/2 cup of water especially since I was incorporating mushrooms. I also added one large minced clove of fresh garlic when I added the spinach. I used some dry marjoram, probably 1/2 tsp when I sautéed the vegetables as well. I didn't measure salt or pepper, just seasoned to my liking. I made it vegan with Trader Joe's vegan shredded Mozzarella. It was SO TASTY! I would highly recommend this as a vegetarian or vegan dish that any meat eater would truly enjoy. It was very hearty, I paired it with garlic bread, which was a great because it was a bit on the saucy side. I'm so glad I omitted the extra water! GIVE IT A TRY!