Olive, Artichoke, Eggplant Linguine

Two of my favorite ingredients are olives (of any kind) and artichokes (prepared any way). I saw this recipe and knew that I had to try it! Its a very light pasta dish. My husband said that it had a little bit of a fruity hint to it. Perfect for Spring!

Olive, Artichoke, Eggplant Linguine

2 tablespoons olive oil

1 chopped red onion

2 crushed garlic cloves

1 teaspoon fresh lemon juice

4 baby eggplants (quartered)

2 1/2 cups canned peeled tomatoes with juice

2 teaspoons sugar

2 tablespoons tomato paste

1 14 oz. can artichoke drained and halved

1 cup of pitted black olives

12 oz. linguini (I used angel hair pasta)

salt and pepper to taste

fresh basil leaves (optional)

• Heat 1 tablespoon of olive oil in large saucepan over medium heat.  
• Add onion, garlic cloves, lemon juice, and eggplant. Cook for 5 minutes or until eggplant is lightly brown. 
• Combine tomatoes with juice, sugar, and tomato paste and pour over the eggplant. Cover pan, reduce heat to low, and cook for 20 minutes. (I started to cook my pasta a couple of minutes before the next step) 
• Add artichokes and black olives to pan and continue to simmer for 5 minutes. 
• Drain and rinse pasta. Toss pasta with remaining olive oil.
• Toss the eggplant mixture with the pasta. Add salt and pepper to your taste. Garnish with fresh basil leaves. (I did not add the basil leaves but I sprinkled parmesan cheese on top once served)

                                                                           Enjoy!!

http://www.kingcounty.gov/healthservices/health/nutrition/recipes/MainCourse/Linguine.aspx