Select SAUTE/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 saute, 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
Tips & Hints:
Serves: 4-6. If a thicker sauce is preferred remove the octopus, select SAUTE/SEAR function and set timer for 10 minutes. Press START and cook until desired consistency is reached.
Recipe by Brigid Treloar
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.