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!

8 comments:

  1. Sounds like a really good sauce.

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  2. This is very interesting. We don't use eggplant in tomato sauce..

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  3. Anything with eggplant in it is a favorite of mine! The other ingredients add so much depth- the olives especially. This would be a great pasta topper. Love that you can freeze it too!

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  4. Wow, another great recipe, Kate. I'm on my way out the door to buy the ingredients. Can't wait to try this.

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  5. A wonderful & very yummie meal!!

    I so love aubergines!!

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  6. This looks so good. I wish my husband liked eggplant. But I can't complain, he likes most everything else.
    Sam

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  7. I made this sauce last night and loved it! I served it over pasta with lots of cheese. I'll be making this again soon. Thanks for the recipe, Kate.

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