OKRA CAPONATA

• 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.