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