Linguine with Olives Eggplant and Artichokes
Linguine with Olives Eggplant and Artichokes – Healthy Recipe
(makes 6 servings)
| Ingredients: |  |
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2 tablespoons olive oil, divided |
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1 red onion, chopped |
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2 garlic cloves, crushed |
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1 tablespoon fresh squeezed lemon juice |
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4 baby eggplants, quartered |
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2 ½ cups canned peeled tomatoes with juice |
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2 teaspoons sugar |
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2 tablespoon tomato paste |
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1 14 oz. can artichoke hearts, drained and halved |
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1 cup pitted black olives |
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12 oz. linguine |
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salt and pepper to taste (optional — Nutrition Fact calculated without added salt.) |
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fresh basil leaves (optional)
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| Directions: | ||||
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| 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. | |||
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