Daily Recipe 11/07/03 : Spaghetti Mediterranean
New York City

Spaghetti Mediterranean recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Spinach, Rosemary, Soup, Chicken, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 11/07/03 : Spaghetti Mediterranean
"Spaghetti Mediterranean"
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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

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.
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