Linguine with Olives, Eggplant and Artichokes

(makes 6 servings)

Ingredients:

• 2 tsp olive oil, divided
  
• 4 small eggplants, quartered
  
• 1 (14 oz.) can artichoke hearts, drained and halved
  
• 1 red onion, chopped
  
• 2 garlic cloves, crushed
  
• 1 tbsp fresh squeezed lemon juice
  
• 2½ cups canned peeled tomatoes with juice
  
• 2 tsp sugar
  
• 2 tbsp tomato paste
  
• 1 cup pitted black olives
  
• 12 oz. linguine
  
• Salt and pepper to taste (Nutrition Fact calculated without added salt.)
  
• Fresh thyme leaves (optional)
  

Preparation:

• In a large-sized saucepan, heat 1 tbsp olive oil over medium heat.
  
• Add onion, garlic, lemon juice and eggplant and cook until lightly browned (about 5 minutes), stirring occasionally.
  
• Stir in tomatoes, sugar and tomato paste then raise heat and bring to a boil. Reduce heat to low and simmer, covered, for about 20 minutes.
  
• Add artichoke hearts, black olives and continue to simmer for about 5 minutes.
  
• Cook linguine according to package instructions. Drain pasta and add to a large-sized 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 thyme.
  

Make 6 Servings:

Weight loss recipes Amount Per Serving(1/6 of recipe (399 g)): 380 Calories, 17 g Protein, 63 g carbohydrates, 9 g Dietary Fiber, 9 g fat, 1 g saturated fat, 0 mg cholesterol, 571 mg sodium