Aubergine, Okra, Corn and Tomato Stew

This rich vegetable stew has even more flavour if made the day before required and eaten cold, but not chilled, with hot pitta bread. If you like such things chilli-hot, then cook a small green or red chilli in the stew but carefully remove the seeds first.


  • 1 medium onion, peeled and sliced
  • 6 tablespoons extra-virgin olive oil
  • 3 large aubergines or several smaller ones, trimmed and diced, not too small
  • 6 garlic cloves, peeled and crushed
  • 250 g (8 oz) okra
  • 750 g ( lbs) peeled tomatoes, fresh or canned a few sprigs of thyme
  • kernels cut from 3 or 4 corn cobs
  • salt
  • freshly ground black pepper
  • chopped flat-leaf parsley, or coriander


Fry the onion gently in the olive oil, using a flameproof casserole or heavy saucepan.

Add the aubergines and fry all over, then add the garlic, okra, tomatoes and thyme. Bring to the boil, then turn down the heat and continue to cook, partly covered, until the vegetables are tender. Add the corn, bring back to the boil, and simmer for 2 to 3 minutes more.

Check the seasoning, scatter on the chopped parsley, or coriander, and serve.