Calamari in the Greek Style

Name: Calamari in the Greek Style
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Ingredients: 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

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Prep Time: 15 minutes

Cook Time: 28 minutes

Total: 43 minutes

Servings: 4

Cost: $4.17 /serving

Author : Busters friend

no shell fish greek european

Ingredients

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4 ounces virgin olive oil1 red onion, thinly sliced4 garlic cloves, thinly sliced2 Japanese eggplants, sliced lengthwise into 6 pieces each2 roma tomatoes, chopped into 1/4 inch dice12 baby calamari, whole, peeled and cleaned, about 1 1/2 pounds1 lemon, juice and zest of1/8 cup basil, chiffonade

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Instructions

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Step 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.

Step 2

Add eggplant and cook until just softened.

Step 3

Add tomatoes and lemon and season with salt and pepper and cook until they fall apart, about 4 to 5 minutes.

Step 4

Add calamari, season again, and cook until just opaque, about 2 minutes per side.

Step 5

Add basil and toss.

Step 6

Arrange on platter and serve.

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