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



  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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