| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Italian1 | 4 | servings |
INGREDIENTS
| 4 | oz | Virgin olive oil |
| 1 | md | Red onion; thinly sliced |
| 4 | Garlic cloves; thinly sliced | |
| 2 | Japanese eggplants; sliced lengthwise | |
| ; into 6 pieces each | ||
| 2 | Roma tomatoes; chopped 1/4" dice | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 12 | Baby calamari -; (abt 1 1/2 lbs), | |
| ; whole, peeled, | ||
| ; and cleaned | ||
| Juice and zest of 1 lemon | ||
| 1/8 | c | Basil chiffonade; (abt 1 bunch basil) |
INSTRUCTIONS
In a 12-inch to 14-inch sauté 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5713) Per serving: 283 Calories (kcal); 29g Total Fat; (88% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.
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