Okra With Tomatoes And Oregano

• 3 tablespoons olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 3 large tomatoes, peeled, seeded and chopped
• 2 teaspoons fresh oregano (or 1 teaspoon dried)
• Coarse salt and freshly ground pepper to taste
• 1/4 teaspoon ground cinnamon
• 1 1/2 pounds okra
• Lemon juice to taste
• 2 teaspoons chopped flat-leaf parsley

1. Heat the olive oil in a large heavy skillet and add the onion and garlic.
2. Cook over moderate heat, stirring, until the onion begins to turn golden brown (about 10 minutes).
3. Add the tomatoes and oregano and cook for a further 10 minutes.
4. Season to taste with salt, pepper and cinnamon.
5. Trim the cone tops off the okra without cutting into the pods.
6. Add the okra to the onions and tomatoes and saute until tender.
7. Add lemon juice to taste, sprinkle with parsley and serve.

olive oil, onion, clove garlic, tomatoes, fresh oregano, salt, ground cinnamon, okra, lemon juice, flatleaf

Taken from cooking.nytimes.com/recipes/5314 (may not work)