Okra Peperonata

Name: Okra Peperonata
Yield: Serves 6
Cuisine: American
Ingredients: 2 yellow or orange bell peppers, seeded and sliced into ¼-in/6-mm strips; Freshly ground black pepper; 2 red bell peppers, seeded and sliced into ¼-in/6-mm strips; 1 lb/455 g okra, trimmed; 3 tbsp olive oil; 1 large red onion, halved and sliced; Kosher salt; 1 tsp sweet paprika; 1 tsp fresh oregano; 1 tsp fresh thyme; ⅓ cup/75 ml water; ¼ tsp cayenne pepper; 1 tbsp finely chopped fresh basil leaves; 2 tbsp balsamic vinegar; 1¼ lb/570 g tomatoes, seeded and chopped; 2 garlic cloves, minced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Brown Sugar Kitchen

By Tanya Holland

Published 2014

About

For this updated dish of stewed okra and tomatoes, I look to Southern Italy for bell peppers and onion along with some fresh herbs and balsamic vinegar. This mixture makes a great vegetarian main course served with grits cakes or an accompaniment to smoked meats. When shopping, look for small okra pods. They’re ideal for this dish.

Ingredients

1 lb/455 g okra, trimmed
3 tbsp olive oil

Americas
Europe
United States
Italy
West Oakland
Side dish
Main course
Vegan
Mediterranean
Gluten-free

Method

If the okra pods are small, leave them whole; otherwise cut into 1-in/2.5-cm pieces.

In a wide sauté pan, heat 2 tbsp of the oil over medium-high heat until shimmering. Add the onion and a pinch of salt and cook, stirring occasionally, until the onions start to brown, about 8 minutes. Add th