Calamaretti all' Amalfitana

By LeeBoruchow

Ingredients

• 4 tbsp extra-virgin olive oil
• 1 medium red onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 2 Japanese eggplant, sliced lengthwise into 6 pieces each
• 2 Roma tomatoes, chopped into 1/4" dice
• 12 baby calamari, whole, peeled and cleaned (about 1 1/2 lbs)
• Juice and zest of 1 lemon
• 1 bunch basil, chiffonade, to yield 1/8 cup

Preparation

Step 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. Add eggplant and cook until just softened. Add tomatoes and lemon and season with salt and pepper and cook until they fall apart, about 4 to 5 minutes. Add calamari, season again, and cook until just opaque, about 2 minutes per side. Add basil and toss. Arrange on platter and serve.