Octopus Salad

serves 4

Ingredients:

• 1 small octopus (about ½ kilo)
• ½ glass Vinsanto wine
• 4 white eggplants
• 1 tablespoon finely chopped fresh onion
• 1 tablespoon white vinegar (good quality)
• 1 bay leaf
• salt, fresh pepper
• a little olive oil

Preparation:

Place the octopus with the bay leaf into the saucepan and simmer on very weak fire until it gets really soft (no water – no salt). When ready, add Vinsanto wine, turn up the heat and cook until it glosses (about 4-5 minutes). Roast the eggplants on open flame or in the oven. Peel carefully and place them into a bowl with the rest of the ingredients and the fine chopped octopus. Mix with a spoon, try and serve!