Servings: 4

3 Tbls extra virgin olive oil 3 Tbls extra virgin olive oil
 
1 C sliced fresh mushrooms 1 C sliced fresh mushrooms
 
1 medium onion, chopped 1 medium onion, chopped
 
3  C cubed eggplant, peeled if desired 3  C cubed eggplant, peeled if desired
 
1 yellow or orange bell pepper, cut into thin bite-size strips 1 yellow or orange bell pepper, cut into thin bite-size strips
 
1 small zucchini trimmed, halved & cut into  ¼ inch-thick half-moons 1 small zucchini trimmed, halved & cut into  ¼ inch-thick half-moons
 
4 cloves garlic, minced 4 cloves garlic, minced
 
1 cup vegetable broth 1 cup vegetable broth
 
1 large (6 ounces) Yukon Gold potato, scrubbed & cut into 1 inch pieces 1 large (6 ounces) Yukon Gold potato, scrubbed & cut into 1 inch pieces
 
2 sprigs fresh rosemary 2 sprigs fresh rosemary
 
½ tsp coarse salt ½ tsp coarse salt
 
½ teapsoon black pepper ½ teapsoon black pepper
 
1 can (28 ounces) diced tomatoes 1 can (28 ounces) diced tomatoes
 
12 fresh or thawed frozen sea scallops 12 fresh or thawed frozen sea scallops
 
1 Tbsp minces fresh tyme 1 Tbsp minces fresh tyme

In a 4 to 6 quart pot, heat 1T of the  olive oil over medium high heat. Add the mushrooms and onion and cook stirring occasionally, for 2 to 3 minutes. Add 1 T of remaining olive oil the eggplant, Bell peppers zucchini and garlic. Cook stirring occasionally for three minutes more add the broth, potato, rosemary,  ¼ teaspoon of salt and ¼ teaspoon of pepper and bring to a boil. Reduce the heat and simmer covered until potato is just tender 10 to 12 minutes. Add the tomatoes. Cook  covered until stew is the desired consistency 8 to 10 minutes more. Stir the fresh thyme in to the stew. Top each serving with three scallops and serve.