Heat 1 tablespoon of the oil in a large skillet and gently fry the garlic, onion, lemon juice and eggplants for 4-5 minutes or until lightly browned. Pour in the sieved tomatoes, season with salt and pepper, 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 8-10 minutes or until the spaghetti is tender, but still firm. Drain well, toss in the remaining olive oil, and season with salt and pepper.
Transfer the spaghetti to a warm serving bowl and top with the vegetable sauce. Garnish with basil sprig and serve with olive bread.
PREPRATION TIME: 55 minutes
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