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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 oz. linguine salt and pepper to taste (optional -- Nutrition Fact calculated without added salt.) 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 occasionally.
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 Source: Seattle & King County Public Health
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