Octopus Salad

Ingredients for 4 people
1 small octopus (about ½ kilo) / Half a glass Visanto wine / 4 white eggplants (flaskes) / 1 tablespoon finely chopped fresh onion / 1 tablespoon white vinegar (good quality) / 1 bay leaf / Salt, fresh pepper / A little olive oil
Place the octopus with the bay leaf into the saucepan and simmer on very weak fire until it gets really soft (no water - no salt). When ready, add Vinsanto wine, turn up the heat and cook until it glosses (about 4-5 minutes). Roast the eggplants on open flame or in the oven. Peel carefully and place them into a bowl with the rest of the ingredients and the fine chopped octopus. Mix with a spoon, try and serve.