Featured Author
Featured Author

Friday, December 22, 2006

  • 1 Tablespoon olive oil
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 garlic clove, minced
  • pinch of dried crushed red pepper
  • 12 ounces okra, trimmed, sliced
  • 6 tablespoons red wine
  • 2 tomatoes, chopped
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon drained capers

Heat oil in large skillet over medium heat. Add onion and bell pepper and sauté until tender, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Add okra, 6 tablespoons water, tomatoes and wine. Bring to boil. Reduce heat, cover and simmer until okra is tender, stirring occasionally, about 6 minutes. Uncover and simmer until most of liquid evaporates and mixture thickens slightly, about 2 minutes. Stir in vinegar and capers. Season with salt and pepper. Serve with crusty french bread.

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