Calamari in the Greek Style

Buster's friend's Note:

This recipe will make good use of our Franchi Red Pear tomatoes, White Lightning eggplant & basil from the garden & the plentiful calamari from our waters. Received in email from gourmet-recipes-from-around-the-world. Thanks Petro B.!

• Total Time: 43 mins
• Prep Time: 15 mins
• Cook Time: 28 mins

Ingredients:

Servings: 4

• 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. 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. Add eggplant and cook until just softened.
3. Add tomatoes and lemon and season with salt and pepper and cook until they fall apart, about 4 to 5 minutes.
4. Add calamari, season again, and cook until just opaque, about 2 minutes per side.
5. Add basil and toss.
6. Arrange on platter and serve.