Calamaretti Alla Amalfitana

• 4 fl. oz. virgin olive oil
• 1 md. red onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 2 Japanese eggplants, sliced lengthwise into 6 pieces each
• 2 roma tomatoes, chopped into 1/4-inch dice
• Salt, to taste
• Freshly ground black pepper, to taste
• 12 (1/8 lb. each) baby calamari, whole, peeled, and cleaned
• 1 lemon, juice and zest of
• 1/8 cup basil chiffonade

1. In a 12- to 14-inch saute pan, heat together oil, onion and garlic over medium-high heat until soft, 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, 4 to 5 minutes.
4. Add calamari, season again, and cook until just opaque, approximately 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, salt, freshly ground black pepper, baby calamari, lemon, basil chiffonade

Taken from www.foodgeeks.com/recipes/5218 (may not work)