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Calamaretti Alla Amalfitana

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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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