3 large lemons, juiced
2 Onions, chopped
1 leek, chopped
3 cloves garlic, crushed
1 celery stick, chopped
½ an eggplant, chopped
Place calamari, lemon juice, lemon rind, bay leaves, salt and pepper in a large bowl, and mix together.
Place covered in the fridge overnight.
Heat olive oil in a large pot over a medium heat. Add onions, leek, and garlic and fry until fragrant.
Add celery, eggplant, cinnamon and dried oregano, and cook for five minutes.
Add a splash of red wine, the sugo, the paste, and calamari to the pot and reduce to a simmer.
Cook for an hour and serve with crusty bread or a Greek salad.