Japanese Sushi
If you want to add more gluten free, dairy free, and pescatarian recipes to your recipe box, Japanese
Octopus with Eggplant
Ingredients
- 1/2 Cup red-wine vinegar
- One 3-pound octopus
- 5-8 allspice berries
- 6 bay leaves
- 1 Cup extra-virgin Greek olive oil, plus more for serving
- 3 long eggplants, trimmed and sliced 3/4-inch thick (about 2 pounds total)
- 4 large firm, ripe tomatoes, seeded and grated
- Salt and pepper, to taste
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