Slice the onion into 1cm widths. Cut off the eggplant stems and slice into 1cm widths. Trim the shimeji mushroom roots and separate into bite-sized pieces. Mince the garlic after removing its core.

Cut the boiled octopus into bite-sized pieces.

Heat olive oil, garlic, and chili in a pot over low heat until fragrant. Add onion, eggplant, and shimeji mushrooms, then sauté over medium heat until the onion becomes translucent.

Add the octopus and sauce ingredients (canned tomatoes, consomme, salt, pepper, and white wine). Mix well and simmer over low heat for about 10 minutes.