Step 1

Wash the calamari and soak it in milk overnight. This will tenderize it.

Step 2

Chop the eggplant into small pieces. You can deep fry it or spray a little oil, salt and air fry it, or bake it until crispy and done. Set aside.

Step 3

In a large, deep skillet (with a cover) heat 2 tbsp olive oil. Saute the onions for 2 minutes then add the garlic and green chilies. Cook on medium-high, stirring regularly, until fragrant and golden in color, about 2 more minutes.

Step 4

Now add the diced tomatoes and all the spices, mix. Add the tomato puree, lime zest , water, salt and pepper. Stir to combine. Bring to a high simmer, then turn the heat down to medium-low. Cover, cook the tomato mixture for 10 more minutes; stir occasionally.

Step 5

Uncover, add the drained calamari. Put the lid, cook on low heat for 5-6 minutes, not more. Add the deep fried eggplant or the air fried. Toss in the mint, lime juice. Sir and serve.

Step 6

Remove from heat and top with the fresh parsley. Serve immediately in bowls with rice or your favorite crusty bread.