Okra Caponata Toasts

  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)

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