Greek Style Okra, Onion, And Tomato Stew With Kalamata Olives

• 1/4 tablespoon olive oil cup plus 2
• 2 pounds okra fresh, trimmed
• coarse salt
• freshly ground pepper
• 2 onion julienne
• 6 garlic cloves sliced
• 1/2 teaspoon oregano dried Greek
• 1/4 teaspoon aleppo pepper
• 2 cups diced tomatoes fresh
• 1 tablespoon tomato paste
• 2 cups water
• 1/2 cup kalamata olives pitted and sliced
• 2 tablespoons fresh parsley
• salt
• aleppo pepper

1. Heat 1 tablespoon of olive oil in a large saucepan over m
2. Heat the remaining 1/4 cup olive oil in a large heavy saucepan over medium heat. Add the onion along with a pinch of salt. Cover and cook, stirring occasionally, for about 10 minutes, or until very soft. Stir in the garlic and continue cooking for 3 minutes, or until the onion begins to caramelize lightly. Add the oregano and Aleppo pepper, stirring to blend. Cook for 1 minute. Add the tomatoes and bring to a simmer. Lower the heat and cook at a bare simmer for 6 minutes. Add the tomato paste and dilute it with 2 cups water by stirring. Bring to tomato broth to boil. Then add the okra and simmer for 20 minutes, or until the okra is almost
3. Remove from the
4. heat and adjust seasoning with salt and pepper if necessary. Serve immediately.

olive oil, okra fresh, salt, freshly ground pepper, onion julienne, garlic, oregano, aleppo pepper, tomatoes, tomato paste, water, kalamata olives, fresh parsley, salt, aleppo pepper

Taken from www.yummly.com/recipe/Greek-Style-Okra_-Onion_-and-Tomato-Stew-With-Kalamata-Olives-1658467 (may not work)