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Mediterranean Spaghetti

ingredients

12 tbsp olive oil
1 large red onion, chopped
2 garlic cloves, crushed
1 tbsp lemon juice
4 baby aubergines (eggplant), quartered
600 ml (1 pint) 2 1/2 cups passata (sieved tomatoes)
2 tsp caster (superfine) sugar
2 tbsp tomato puree (paste)
425 g (14 oz) can artichoke hearts, drained and halved
125 g (4 oz) 3/4 cup pitted black olives
350 g (12 oz) wholewheat dried spaghetti
salt and pepper
sprigs of fresh basil, to garnish
olive bread, to serve

method

1. Heat 1 tablespoon of the oil in a large frying pan (skillet) and gently fry the onion, garlic, lemon juice and aubergines (eggplant) for 4-5 minutes until lightly browned.

2. Pour in the passata, season and add the sugar and tomato puree (paste). Bring to the boil, reduce the heat and simmer for 20 minutes.

3. Gently stir in the artichoke halves and olives and cook for 5 minutes.

4. Meanwhile, bring a large saucepan of lightly salted water to the boil, and cook the spaghetti for 7-8 minutes until just tender. Drain well, toss in the remaining olive oil and season.

5. Pile into a warmed serving bowl and top with the vegetable sauce. Garnish with basil sprigs and serve with olive bread.

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