4 ounces virgin olive oil
1 medium red onion
4 garlic cloves
2 Japanese eggplants
into 6 pieces each
2 Roma tomatoes
Salt
Freshly-ground black pepper
12 baby calamari - (abt 1 1/2 lbs)
and cleaned
Juice and zest of 1 lemon
1/8 cup basil chiffonade
Directions: one line for each direction. When saved the lines will be numbered.
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.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 283
Calories from Fat 88.4%
Total Fat
29g
Cholesterol
0mg
Sodium
7mg
Carbohydrate
7g
Dietary Fiber
1g
Protein
1g
Points 8
Exchanges: 1 1/2 Vegetable
Rating: ()
Added On: February 29, 2008
* MOLTO MARIO with Mario Batali - (Show # MB-5713) - from the TV FOOD NETWORK
