Squid 'Island Green' With Grilled Aubergines

Preparation:

Preparation: Blanch the squids in slightly acidulated water and cool them quickly. Brown a clove of garlic and the chilli pepper in olive oil, add the remaining squid cut into squares, the shelled prawns and cook over high heat. Deglaze with a little white wine and let it evaporate. Leave the mixture to cool and add the sliced bread cut into cubes and toasted in the oven, the clams, mussels, black olives, capers, chopped parsley, tomato cubes and mix everything together with a little liquid cooking mussels and clams. Fill the squid three quarters using a decoration bag, close the mouth with a toothpick. Bring the stuffed calamari to a boil in a pan with oil and garlic, pour over the white wine, let it evaporate, add the cherry tomatoes cut in half and finish cooking in the oven at 180 degrees. While cooking, take care to glaze the squid from time to time and, if necessary, sprinkle with the cooking water from the fish. Remove the squid from the cooking liquid and keep them warm. Pass the cooking liquid through a sieve and put it back on the fire bringing it to the right consistency. Serve the squid scalloped on a hot plate, surround with the grilled aubergines marinated in oil, garlic and chilli pepper. Sauce and serve.