Calamari In The Greek Style - cooking recipe

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

Preparation

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.