Calamari In The Greek Style

• 4 ounces virgin olive oil
• 1 red onion, thinly sliced
• 4 garlic cloves, thinly sliced
• 2 Japanese eggplants, sliced lengthwise into 6 pieces each
• 2 roma tomatoes, chopped into 1/4 inch dice
• 12 baby calamari, whole, peeled and cleaned, about 1 1/2 pounds
• 1 lemon, juice and zest of
• 1/8 cup basil, chiffonade

1. In a 12 inch to 14 inch saute pan, heat together oil, onion and garlic over medium high heat until soft, about 8 to 10 minutes.
2. Add eggplant and cook until just softened.
3. Add tomatoes and lemon and season with salt and pepper and cook until they fall apart, about 4 to 5 minutes.
4. Add calamari, season again, and cook until just opaque, about 2 minutes per side.
5. Add basil and toss.
6. Arrange on platter and serve.

virgin olive oil, red onion, garlic, japanese eggplants, roma tomatoes, baby calamari, lemon, basil

Taken from www.food.com/recipe/calamari-in-the-greek-style-374092 (may not work)