Octopus and Eggplant Sauté

1. Rinse the octopus under cold water and remove any remaining innards. Cut the octopus into small pieces.

2. Slice the eggplant into thin rounds and sprinkle with salt. Let sit for 10 minutes, then rinse and pat dry.

3. Heat olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.

4. Add the octopus pieces to the skillet and cook for 5-7 minutes, until they start to turn opaque and curl.

5. Add the eggplant slices to the skillet and sprinkle with paprika, salt, and pepper. Cook for 10-12 minutes, stirring occasionally, until the eggplant is tender.

6. Serve the sautéed octopus and eggplant hot, garnished with fresh parsley.

7. Enjoy!