Greek Octopus With Eggplants (Htapodi me Melitzanes)
Octopus is a polular seafood dish in Greece, though it is an acquired taste. I previously posted the recipe for Octopus With Pasta and this is another popular recipe, where the octopus is prepared with eggplants and potatoes.
1 ½ kilos octopus
4 medium potatoes cut into cubes
1 large onion grated
3 cloves chopped garlic
4 fresh, ripe tomatoes with skin removed and grated
100 ml olive oil
100 ml red wine
400 ml water
2 bay leaves
Salt & pepper to taste
Remove the stems from the eggplants and peel in stripes – peel one length of skin, leave one length, peel another length etc.
Cut the eggplants into cubes approx. 2-3 cm
Put in a bowl of water with 1 tablespoon salt.
Cover with a plate to keep the cubes under water.
Clean the ink from the octopus and remove the eye.
Cut the tentacles into 5cm lengths.
In a heavy bottom pan heat the oil and then add the octopus.
Fry until all the liquid from the octopus has gone, but the oil remains.
Add the onion and fry for 3 minutes.
Ad the garlic and fry for another 2 minutes.
Add the red wine and continue cooking for 5 minutes.
Add the tomato puree and bay leaves and simmer for 1 hour.
After 1 hour, add 400 ml water, drain the eggplants well and add them along with the potatoes, salt and pepper to the mixture.
Cook for approx. 30 minutes until the potatoes are tender.
Eat and Enjoy!