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Spaghetti Mediterranean




Source of Recipe


Dr Delicious


List of Ingredients




2 tablespoons olive oil

1 large red onion, chopped

2 garlic cloves, crushed

1 tablespoon lemon juice

4 baby eggplants, quartered

2 1/2 cups strained tomatoes

2 teaspoons superfine sugar

2 tablespoons tomato paste

14 oz. can artichoke hearts drained and halved

3/4 cup pitted black olives

12 oz. Whole wheat dried spaghetti

Salt and pepper

Fresh basil sprigs, to garnish

Olive bread to serve


Recipe



Heat 1 tablespoon of the oil in a large skillet and gently fry the onion, garlic, lemon juice, and eggplant for 4 to 5 minutes until lightly browned. Pour in the strained tomatoes, season, and add the sugar and tomato paste. Bring to a boil, reduce the heat, and simmer for 20 minutes. Gently stir in the artichoke halves and olives and cook for 5 minutes. Meanwhile, bring a large saucepan of lightly salted water to a boil, and cook the spaghetti for 7 - 8 minutes until just tender. Drain well, toss in the remaining olive oil, and season. Serve in a warm bowl and top with vegetable sauce. Garnish with basil sprigs and serve with olive bread. Serves 4.