Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        virgin olive oil
   1      medium        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  cup           basil chiffonade -- (abt 1 bunch basil)

Preparation:

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)