Ingredients:

• 2 tablespoons olive oil, divided
  
• 1 red onion, chopped
  
• 2 garlic cloves, crushed
  
• 1 tablespoon fresh squeezed lemon juice
  
• 4 baby eggplants, quartered
  
• 2 ½ 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)

Directions:

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.