Calamaretti Alla Amalfitana
by Kathleen Morrison
SERVINGS
4 servings scale / convert
INGREDIENTS
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
INSTRUCTIONS
In a 12- to 14-inch sauté pan, heat together oil, onion and garlic over medium-high heat until soft, 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, 4 to 5 minutes. Add calamari, season again, and cook until just opaque, approximately 2 minutes per side. Add basil and toss. Arrange on platter and serve.
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