Recipe Categories
Seafood
Squid

Shanna's Eggplant Squid

4 oz Virgin olive oil
1 med Red onion thinly sliced
4 x Garlic cloves thinly sliced
2 x Japanese eggplants sliced lengthwise into 6 pieces each
2 x Roma tomatoes chopped 1/4" dice
    Salt to taste
    Freshly-ground black pepper to taste
12 x Baby calamari - (abt 1 1/2 lbs) whole, peeled, and cleaned
    Juice and zest of 1 lemon
1/8 cup Basil chiffonade (abt 1 bunch basil)

 Method :
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.
This recipe yields 4 servings.