Okra Caponata Toasts

• 1 1/2 teaspoons vegetable oil
• 1/3 cup chopped onion
• 1/3 cup chopped red bell pepper
• 1 garlic clove, minced
• Generous pinch of dried crushed red pepper
• 6 ounces okra, trimmed, cut into 1/3-inch rounds
• 6 tablespoons water
• 1/4 cup diced canned tomatoes in juice
• 2 1/2 teaspoons red wine vinegar
• 1 1/2 teaspoons drained capers
• 12 baguette slices, toasted

1. Heat oil in large nonstick skillet over medium heat.
2. Add onion and bell pepper and saute until tender, about 5 minutes.
3. Add garlic and crushed red pepper; stir 1 minute.
4. Add okra, 6 tablespoons water and tomatoes with juices.
5. Bring to boil.
6. Reduce heat, cover and simmer until okra is tender, stirring occasionally, about 6 minutes.
7. Uncover and simmer until most of liquid evaporates and mixture thickens slightly, about 2 minutes.
8. Stir in vinegar and capers.
9. Season with salt and pepper.
10. Cool to room temperature.
11. (Can be made 1 day ahead.
12. Cover and chill.)
13. Spoon about 2 tablespoons caponata onto each baguette slice and serve.

vegetable oil, onion, red bell pepper, garlic, generous, okra, water, tomatoes, red wine vinegar, capers, baguette

Taken from www.epicurious.com/recipes/food/views/okra-caponata-toasts-100662 (may not work)