WHAT?
2 aubergines
Octopus (about 400g.)
2-3 bay leaves
A few whole peppercorns
1 onion, 2-3 garlic cloves, chilli
2 tablespoons extra virgin olive oil
1 teaspoon tomato paste
1 fresh tomato
1 teaspoon honey
6 tablespoons red wine vinegar
Parsley and feta to serve
Salt, pepper, oregano
HOW TO?
1️⃣Clean the octopus. Remove its sack (if not already done) and its mouth. In low heat, boiling water add the bay leaves, whole peppercorns and 3 tablespoons vinegar and let it cook for half hour.
2️⃣In boiling water, cook the aubergines for half hour.
3️⃣In a pan, sauté in the olive oil the onion, garlic and chilli for two to three minutes. Chop the cooked aubergines and add tomato paste and cook for another 3-5 minutes. Add the fresh tomato and the honey.
4️⃣Chop the octopus in bites and add in. Brown for 5 minutes. Splash the vinegar and let it evaporate for three minutes. Serve with parsley, feta and extra pepper.
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