Linguine with Olives, Eggplant and Artichokes

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Linguine with Olives, Eggplant and Artichokes

 

2 tablespoons olive oil, divided

1 red onion, chopped

2 garlic cloves, crushed

1 tablespoon fresh squeezed lemon juice

4 baby eggplants, quartered

2 1/2 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 ozs. linguine

salt and pepper to taste

fresh basil leaves, optional

 

Heat 1 tablespoon olive oil in a large saucepan over medium heat.

Add onion, garlic, lemon juice and eggplant and cook for 5 minutes or until

lightly browned, stirring occassionally.

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.

Add artichoke hearts and olives and continue to simmer for 5 minutes.

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.

Makes 6 servings.