Smothered Okra and Eggplant

• 1 1/2 teaspoons onion powder
• 1 teaspoon salt
• 1 teaspoon prepared mustard dried
• 1 teaspoon thyme dried
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper ground
• 1/2 teaspoon white pepper ground
• 1/2 teaspoon dill weed
• 18 teaspoon cayenne pepper
• 2 cups onions in all
• 1 cup green bell peppers chopped
• 2 cups okra in all
• 1 medium eggplant 1 cup, finely diced, remaining md diced.
• 3 cups tomatoes fresh, chopped , or 2 cn diced tomatoes
• 1/2 cup tomato sauce
• 1 cup apple juice

1. 1) Mix spices in a small bowl.
2. 2) Combine 1 cup of chopped onion, 1 cup finely chopped eggplant, 1 cup of okra (I put in a food processor and pulse to chop finely)
3. 3) Heat non-stick skillet or pot over high heat about 4 minutes.
4. Add chopped vegetables, bell pepper and seasoning mix, stir and cook for about 5 minutes.
5. Vegetables should stick to bottom of pan, then you unstick and stir them so that they carmelize (brown) a little but don't burn.
6. 4) Stir in 1 cup of apple juice, stir to unstick from bottom, add 1 cup of tomatoes.
7. Cook, stirring occasionally until most of liquid evaporates, about 20 minutes.
8. 5) Add remaining onions, okra, eggplant and tomatoes (tomato sauce if used).
9. Scrape to clear bottom and cook 10 minutes or more until eggplant is cooked.

onion powder, salt, thyme, garlic, black pepper, white pepper, dill weed, cayenne pepper, onions, green bell peppers, okra, tomatoes, tomato sauce, apple juice

Taken from recipeland.com/recipe/v/smothered-okra-eggplant-43115 (may not work)