Calamari in the Greek Style

Ingredients

• 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

Directions

1. 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. 2

   Add eggplant and cook until just softened.

3. 3

   Add tomatoes and lemon and season with salt and pepper and cook until they fall apart, about 4 to 5 minutes.

4. 4

   Add calamari, season again, and cook until just opaque, about 2 minutes per side.

5. 5

   Add basil and toss.

6. 6

   Arrange on platter and serve.