Linguine with Olives, Eggplant and Artichokes

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

Ingredients

 * 2 tablespoons olive oil, divided
 * 1 red onion, chopped
 * 2 garlic cloves, crushed
 * 1 tablespoon fresh squeezed lemon juice
 * 4 baby eggplants, quartered
 * 2½ cups canned peeled tomatoes with juice
 * 2 teaspoons sugar
 * 2 tablespoon tomato paste
 * 1 x 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.