• 1½ tablespoons extra-virgin olive oil, plus extra for drizzling
• 1½ pounds baby octopus
• 4 anchovy fillets, rinsed and finely chopped
• 2 garlic cloves, minced
• 1 teaspoon finely chopped fresh rosemary
• ½ pound Japanese eggplant, cut into 1-inch pieces
• 2 tablespoons dry white wine
• 2 medium red onions, cut into eighths, keeping ends intact
• 1½ cups fresh corn kernels (cut from about 2 medium ears of corn)
• ¼ teaspoon red pepper flakes
• Salt
• 2 tablespoons finely chopped flat-leaf parsley
• 4 thick slices toasted country-style bread

Heat oil in a large skillet over medium-high heat. Add octopus, anchovy, garlic and rosemary. Cook, stirring occasionally, until octopus releases some juices. Reduce heat to a simmer and cook for 10 minutes.

Add eggplant and wine; return to a simmer and cook, stirring occasionally, until eggplant begins to soften, about 4 minutes. Add onion and stir to combine. Cook until onion begins to soften, about 6 minutes more.

Stir in corn and pepper flakes; cook until eggplant is tender, about 5 minutes more. Remove from heat and season with salt to taste. Divide among bowls, sprinkle with parsley, and serve with toasted bread.

Note: Look for baby octopus at a good fish market, or contact Wild Edibles for mail order. Wildedibles.com, 212-213-8552.