Such a quick dish to prepare and impressive on the dinner table.
1 1/2 tblspoons olive oil
1 1/2 pound whole baby octopus
4 anchovy fillets, finely chopped
2 garlic cloves (crushed)
1 teaspoon fresh rosemary (finely chopped)
1/2 pound aubergine cut into 1-inch cubes
1/2 small glass of dry white wine
1 tin chopped tomatoes
2 medium red onions (cut into wedges)
1/4 teaspoon red chilli flakes
2 tablespoons flat-leaf parsley
Bread for serving
– serves 4-
1. Heat the oil in a large pan, add the octopus, anchovy, garlic and rosemary. Reduce to medium heat and cook for approx 10 minutes
2. Transfer the contents to a large casserole pot and add in the aubergine, chopped tomatoes, wine, chilli flakes and onion and season well. Give it a good stir and pop into the oven on gasmark 4 for 1 hour.
3. Remove the dish from the oven and add in the parsley and more seasoning if needed. Return to the oven for a further 10 minutes with the heat turned up to gasmark 6.
4. Remove from the oven and serve in big deep bowls with plenty of bread to soak up all of the lovely juices.