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Categories:
okra eggplant zucchini green bell peppers onion tomatoes olive oil garlic hot red pepper parsley bay leaf thyme salt
Viewed: 60 - Published at: 5 years agoIngredients
- 1 lb okra or (10 ounce) package frozen okra
- 1 eggplant, about a pound
- 2 medium zucchini
- 2 medium green bell peppers
- 1 large onion
- 3 tomatoes
- 1/4 cup olive oil
- 2 tablespoons garlic, finely chopped
- 1/4 teaspoon hot red pepper flakes
- 1/2 cup parsley, fresh, finely chopped
- 1 bay leaf, preferably fresh
- 1/2 teaspoon dried thyme
- salt, to taste
Method
- If using fresh okra, trim away any tough stems.
- If frozen okra is used, defrost and drain.
- Trim off the ends of the eggplant and cut unpeeled eggplant into one-inch cubes.
- Trim the ends of the zucchini and cut into unpeeled zucchini into one-inch cubes.
- Using a vegetable peeler, peel away the skin of the bell peppers; halve them and remove cores, veins and seeds.
- Cut bell peppers into one-inch pieces.
- Peel and dice onion into one-inch pieces.
- Peel, core and seed and dice tomatoes into one-inch pieces.
- Pre-heat oven to 375°F.
- Heat the oil in a large, heavy casserole (stove top/oven ware) and add the onion and eggplant cubes.
- Cook, stirring often, about five minutes.
- Add zucchini, tomatoes and green pepper and cook, stirring occasionally, about two minutes.
- Stir in the garlic, pepper flakes, parsley, bay leaf and thyme.
- Add the drained okra and salt to taste.
- Place in the oven, uncovered, and bake for about one hour.
- Remove bay leaf and serve.
