Sunday, September 27, 2009
Spicy Eggplant Tomato Sauce
Our produce box has had eggplant and red peppers in it. So I was on the lookout for a new recipe. I didn't have enough eggplant to make Eggplant Parmesan. I know that the Kitchen Gnome was hopeful that I would make it this week end, but I didn't want to make the drive to town so I had to make something that would match what was in the pantry and frig!
I was in luck. SMS Bradley at The Luna Cafe had just posted Spicy Eggplant Tomato Sauce. As I sit here typing this post, I can still smell the wonderful vegetables and spices in this dish! Besides eggplant and peppers there are onions, garlic, sun-dried tomatoes, green olives as well as kalamata olives, wine and stock. The sauce can be served over pasta, polenta or cauliflower, per Bradley. It makes two quarts and is a wonderfully flavorful blend that can even be frozen. You can get the recipe here.
We served it over pasta with a few shrimp along the side. It was deliciously spicy and packed with flavor!