Ready Time: 35 mins
Preparation Time: 15 mins
Cooking Time: 20 mins
Serves: 4-6
Brigid Treloar is a food consultant, media presenter, author of 8 cookbooks and an educator at the Sydney Seafood School, Sydney Fish Market for the last 17 years.
Brigid has made many TV appearances, can often be heard discussing food on ABC radio and has presented specialist cooking classes in Sydney, interstate and overseas. She also advises many of Australia’s food companies on product and recipe development.
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
- Select SAUTÉ/SEAR function and set the timer for 10 minutes. Press START and allow to heat for 3 minutes.
- 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.
- Select PRESSURE COOK and Low pressure. Set the timer for 10 minutes. Place lid on cooker and close the valve. Press START.
- Once cooking time is complete leave for 10 minutes before releasing the valve to release the remaining steam before opening.
- 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.