SLOW-COOKED OCTOPUS WITH EGGPLANT & TOMATO - Cuisine Magazine - From New Zealand to the World
Richly coloured and deeply flavoured, this braise is great to eat warm or at room temperature. Because this is slow cooked, you don’t need to bother pre-cooking
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Ingredients
- 2 eggplants
- olive oil for frying
- 1 onion, sliced
- 1 octopus, cleaned
- 2 cloves garlic, sliced
- 2 tablespoons oregano leaves
- 1 cup red wine
- 4-5 large tomatoes, peeled, roughly chopped
- ½ cup roughly chopped parsley leaves
- grilled bread to serve
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