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 or until lightly browned.

Pour in the passata (sieved tomatoes), season with salt and pepper to taste and add the sugar and tomato puree (paste). Bring to the 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 the boil, and cook the spaghetti for 8 - 10 minutes or until just tender. Drain well, toss in the remaining olive oil and season with salt and pepper to taste.

Transfer the spaghetti to a warmed serving bowl and top with the vegetable sauce. Garnish with basil sprigs and serve with olive bread.