Linguine with Olives, Eggplant and Artichokes

Ingredients

 * 2 tablespoons olive oil, divided


 * 1 red onion, chopped


 * 2 garlic cloves, crushed


 * 1 tablespoon fresh squeezed lemon juice


 * 4 baby eggplants, quartered


 * 2 ½ cups canned peeled tomatoes with juice


 * 2 teaspoons sugar


 * 2 tablespoon tomato paste


 * 1 14 oz. can artichoke hearts, drained and halved


 * 1 cup pitted black olives


 * 12 oz. linguine


 * salt and pepper to taste


 * fresh basil leaves (optional)

Directions

 * 1) Heat 1 tablespoon olive oil in a large saucepan over medium heat.
 * 2) Add onion, garlic, lemon juice and eggplant and cook for 5 minutes or until lightly browned, stirring occassionally.
 * 3) Stir in tomatoes, sugar and tomato paste then raise heat and bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.
 * 4) Add artichoke hearts and olives and continue to simmer for 5 minutes.
 * 5) Cook linguine according to package instructions. Drain pasta and add to a large bowl. Toss with remaining olive oil. Add tomato mixture and toss well to coat. Add salt and pepper to taste. Serve immediately garnished with fresh basil.

Source

 * Linguine with Olives, Eggplant and Artichokes from the Public Health Cookbook by the Seattle & King County of Public Health—original source of recipe, public domain government resource