Baby octopus, tomato, chilli

Ingredients

• 1 tablespoon olive oil
• 2 red onions, peeled and cut into thin wedges
• 1 red capsicum, seeded and diced
• 1 small eggplant, diced
• 2 small red chillies, finely chopped (optional)
• 2 cloves garlic, crushed
• 1.5kg cleaned baby octopus, cut in half
• 1/3 cup pitted black olives, halved

Sauce

• 1 x 440g can diced tomatoes, or 500g fresh tomatoes, skinned and diced
• ½ cup red wine
• 2 tablespoons balsamic vinegar
• 1 tablespoon tomato paste
• ¼ cup chopped fresh oregano or thyme, plus extra for garnish
• 2 sprigs fresh rosemary, leaves only, chopped
• ½ teaspoon sugar

Salt and pepper to taste

Method

1. Select SAUTÉ/SEAR function and set the timer for 10 minutes. Press START and allow to heat for 3 minutes.
2. Add the oil, onion, capsicum, eggplant, chilli and garlic and sauté, stirring occasionally, until the onion is soft. Add the sauce ingredients, octopus and olives.
3. Select PRESSURE COOK and Low pressure. Set the timer for 10 minutes. Place lid on cooker and close the valve. Press START.
4. Once cooking time is complete leave for 10 minutes before releasing the valve to release the remaining steam before opening.
5. Season to taste and serve garnished with extra herbs.

Note If a thicker sauce is preferred remove the octopus, select SAUTÉ/SEAR function and set timer for 10 minutes. Press START and cook until desired consistency is reached.