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
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.
Yield: 4 servings
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
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.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
Armenian Recipes Italian Recipes Asian Recipes Mexican Recipes Greek Recipes Native American Recipes North African Cuisine Soul Food Provencι Jewish Recipes Middle Eastern Recipes Cajun, Creole, & Caribbean Spain & Portugal Artichoke Recipes Aubergine-Eggplant Recipes Secret Recipes Yogurt Recipes Dungeness Crab Recipes Grill & Barbecue Recipes Vicki's Desserts Buzz's Bistro Tapas, Mezza, PuPus Appetizers Soups & Stews Salads Meats Poultry Seafood Beverages & Cocktails Casseroles and Gratins Rice and Grains Pasta Breads Vegetables Sauces & Salsas Condiments Cooking Hygiene Food Humor Home Guestbook E-mail Art Collection |