Saturday Blog Showcase ~ Seared Scallops with Pasta and Spicy Eggplant Tomato Sauce

For my entry in the first Saturday Blog Showcase hosted by Ann at Thibeault's Table and Lori at All That Splatters I've chosen one of my favorite pasta sauces from one of my favorite blogs, A Spoonful of Thyme.  I've tried many of Kate's recipes and every one is delicious.  I first made this pasta sauce last summer when farmers markets were going full swing, but even now in the middle of winter my local grocery store carries all the ingredients.  I've topped thick toasted slices of french bread with this sauce and have spooned it over vegetables for a delicious meatless meal.  Be creative - I know this will become one of your favorite recipes too.  Today I seared scallops and topped a plateful of pasta. 

Spicy Eggplant Tomato Sauce

1/4 cup olive oil

1 onion, peeled and chopped

2 teaspoons dried basil, crumbled

2 teaspoons dried oregano, crumbled

1/2 teaspoon red pepper flakes (or more if you want extra spicy)

20 Kalamata olives, sliced (about 1/2 cup)

20 green olives, pitted and sliced (about 1/2 cup)

1/2 cup sun-dried tomatoes, soaked in hot water to soften, drained, and then chopped

6 cloves garlic, peeled and minced

1 large globe eggplant or 2-3 smaller Italian eggplants, stemmed and diced

2 green bell peppers, cored, seeded and diced (or orange or yellow peppers)

3 pounds cored, skinned, seeded, and chopped fresh tomatoes (or 3 14-1/2 ounce cans)

2 cups dry red wine

2 cups vegetable stock or chicken broth

2 tablespoons tomato paste

1 tablespoon fresh oregano, chopped or torn

1 tablespoon fresh basil, torn

Sea salt and freshly ground black pepper to taste

In a large skillet heat the oil.  Add and slowly saute the onions with the basil, oregano and red pepper flakes until softened but not brown, about 20 minutes.  Stir in the olives, sun-dried tomatoes and garlic and saute for a few minutes more to meld the flavors.

Add bell peppers and eggplant and stir to coat with oil.  Saute briefly, about 2 minutes.  Add tomatoes, red wine, vegetable broth and tomato paste.  Simmer very slowly for about 1 hour, adding a little more stock if the sauce becomes too thick.  Add fresh oregano and basil and season with salt and pepper.

Serve hot over sauteed mushrooms, steamed cauliflower, sauteed polenta or cooked pasta.  Garnish with freshly grated Parmesan cheese if desired.

Thank you so much, Kate, for this wonderful recipe.  It is so versatile and freezes very well so I'm always prepared to put together a meal everyone will rave about.  Be sure to stop by and visit Kate at A Spoonful of Thyme.  You are in for a treat.