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
- Heat oil in large nonstick skillet over medium heat.
- Add onion and bell pepper and saute until tender, about 5 minutes.
- Add garlic and crushed red pepper; stir 1 minute.
- Add okra, 6 tablespoons water and tomatoes with juices.
- 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.
- Cool to room temperature.
- (Can be made 1 day ahead.
- Cover and chill.)
- 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)