Baby octopus becomes tasty and tender when its simmered slowly in a sauce rich with Mediterranean flavours. (Serves 2)

1 tablespoon olive oil
1/2 brown onion, diced
1 to 2 cloves garlic, finely chopped
1 x 440g tin chopped tomatoes with juice
1 teaspoon sugar
250g teaspoon dried basil 250g baby octopus, cleaned
1/2 cup sliced black olives

* Heat olive oil in saucepan and saute garlic and onions for 5 minutes.
* Add tomatoes, sugar, basil and octopus.
* Simmer gently for 20 to 30 minutes till sauce is thickened and octopus is tender.
* Stir in olives and simmer for a further 2 minutes.
* Serve octopus stew over rice or soft polenta, sprinkled with freshly chopped herbs.