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| 4 x ca. 30 g | olive oil virgin |
| 1 mittel | red onion thinly sliced |
| 4 | Garlic cloves thinly sliced |
| 2 | Japanese eggplants; sliced lengthwise |
| | Into 6 pieces each |
| 2 | Roma tomatoes; chopped 1/4" dice |
| | salt |
| | black pepper freshly ground |
| 12 | Baby calamari -; (abt 1 1/2 lbs), |
| | Whole, peeled, |
| | And cleaned |
| | Juice and zest of 1 lemon |
| 1/8 Tasse | Basil chiffonade; (abt 1 bunch basil) |
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In a 12-inch to 14-inch sauté 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.
(Show # Mb-5713)
Per serving: 283 Calories (kcal); 29g Total Fat; (88% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates
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