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 ==
# 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.
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Category:Artichoke Recipes
Category:Black olive Recipes
Category:Eggplant Recipes
Category:Linguine Recipes
Category:Main Dish Pasta Recipes
Category:Tomato Recipes
Category:Tomato paste Recipes
Category:Vegan Main Dish Recipes
Category:Vegan pasta Recipes