Calamaretti alla Amalfitana (Mario Batali) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
4 ounces virgin olive oil |
1 medium red onion, thinly sliced |
4 cloves garlic, thinly sliced |
2 japanese eggplant, sliced lengthwise into 6 pieces each |
2 roma tomatoes, chopped into 1/4 inch dice |
12 baby calamari, whole, peeled and cleaned (about 11/2 pounds) |
juice and zest of 1 lemon |
1 bunch basil, chiffonade, to yield 1/8 cup |
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. 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.
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