Calamaretti Alla Amalfitana
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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 |
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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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