Name: Baby Octopus & Eggplant in Tomato & Caper Sauce
Total time: 35 min
Yield: 6
Ingredients: 1 tablespoon extra virgin olive oil; 1.2kg (2½lb) whole cleaned baby octopus; 1 clove garlic, sliced thinly; 3 shallots (75g), sliced thinly; 4 baby eggplants (240g), sliced thinly; 1 medium red capsicum (bell pepper) (200g), sliced thinly; ½ cups (125ml) dry red wine; 700g bottled tomato pasta sauce; ⅔ cup (160ml) water; ¼ cup (40g) baby capers; 2 tablespoons fresh oregano leaves

VMG Recipes