A few weeks ago, at the Santa Monica Farmers’ Market I heard someone ask, “How do you make okra?” This recipe is a wonderful response to that question. While all the vegetables marry well in the stewing, the sauce is the best part and should be picked up with some good Italian bread.
Prep time: 20 to 25 minutes
Serves: 4 to 6
Ingredients:
1/3 cup extra virgin olive oil
1 pound fresh okra, tops cut off and discarded
2 Japanese eggplants, cut into 1-inch pieces
1 pasilla pepper, stem and seeds discarded and flesh cut into thin strips
1 red bell pepper, stem and seeds discarded and flesh cut into thin strips
1 medium brown onion, coarsely chopped
2/3 cup vegetable broth
1 pound cherry tomatoes
Salt and pepper, to taste
1. Heat the oil in a 4-quart stockpot. Add the okra, eggplant, pasilla and bell pepper strips and stir fry on high heat, about 2 minutes.
2. Add the onion and cook on medium-high heat, stirring occasionally, 2 to 4 minutes.
3. Stir in the vegetable broth and cook on medium-high heat, 1 to 3 minutes. Add salt and pepper, to taste.
Serve with fresh Italian bread or steamed rice.
Note: This is a vegan recipe.
Text and Photographs ©2010 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
