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.


  1. Lori (All That Splatters) says

    A stroke of genius to serve this over scallops and pasta! It looks delicious, Cathy.

    Happy First Saturday Blog Showcase! 😀

  2. Mari @ Once Upon a Plate says

    It looks so delicious Cathy! Thank you for the recommendation of Kate's sauce; it will be making an appearance at our house very soon. 😉

    You have me craving scallops now, yum.

    Happy Saturday Blog Showcase!

  3. Thibeault's Table says

    I love the sound of that sauce. Moe and I both love eggplant and I don't cook it as often as I should. Thank you for sharing a new recipe Cathy.

  4. Foley says

    Love scallops and the sauce sounds wonderful.
    If it tastes as good as your photo makes it, I'm sure it will be a winner!

  5. zurin says

    That is making me so hungry….what a beautifully scrumptious plate of noodles. I have to make that soon. real soon.

  6. Jeannie says

    Those scallops look so good on top of that plate of pasta…I like eggplant too. I am sure I am going to like this dish! Nice photography as usual Cathy.

  7. Kathleen says

    That looks delicious! DH would love it!
    Speaking of which, he finally made your Stollen I printed out for him before Christmas..
    It is delicious ..anytime of year! We enjoyed it with our breakfast this morning. Thank you!
    Tell your dear mom her recipe has made it all the way across the country to NY! :)

  8. George Gaston says

    Cathy, your showcase post is spectacular! I love that eggplant sauce and your scallops look marvelous. Definitely going to try and replicate this dish. Thanks…

  9. Carrie @ Cottage Cozy says

    Hi Cathy,
    How nice to meet you and visit your wonderful blog. I love to meet up with new Portland Bloggers too….so fun. Your recipes are amazing..the scallops look so delicious. What are of Portland do you live in?

    My brother moved up from Los Angeles this year…he rides a Harlery too. You look great in your leathers.

    I will bookmark your blog and follow up again!

    Stay Cozy, Carrie

  10. Acorn Cottage says

    I HEART scallops. That sounds so delicious. My favorite Italian resturant serves them on a bed of spinach with sweet potato gnocchi then the seared scallops on top. HEAVEN! Keep cooking! Where is that rough draft for your cookbook?????
    Isn't that a 2010 resolution? It should be!

  11. Barbara says

    Super recipe, Cathy. I do love scallops (have them once a week at least) and the sauce is so nice and spicy. Can't wait to try it.

  12. Lance says

    I love your recipe idea. One thing I love is chargrilled marinated eggplant. Goes well with pasta.

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