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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Okra replaces the usual eggplant in an innovative and appealing appetizer. Ingredients:
1 1/2 teaspoons vegetable oil |
1/3 cup chopped onion |
1/3 cup chopped red bell pepper |
1 garlic clove, minced |
generous pinch of dried crushed red pepper |
6 ounces okra, trimmed, cut into 1/3-inch rounds |
6 tablespoons water |
1/4 cup diced canned tomatoes in juice |
2 1/2 teaspoons red wine vinegar |
1 1/2 teaspoons drained capers |
12 baguette slices, toasted |
Directions:
1. Heat oil in large nonstick skillet over medium heat. Add onion and bell pepper and sauté until tender, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Add okra, 6 tablespoons water and tomatoes with juices. Bring to boil. Reduce heat, cover and simmer until okra is tender, stirring occasionally, about 6 minutes. Uncover and simmer until most of liquid evaporates and mixture thickens slightly, about 2 minutes. Stir in vinegar and capers. Season with salt and pepper. Cool to room temperature. (Can be made 1 day ahead. Cover and chill.)
2. Spoon about 2 tablespoons caponata onto each baguette slice and serve.
3. Per serving (2 toasts): calories, 108; total fat, 2 g; saturated fat, 0.5 g; cholesterol, 0. Nutritional analysis provided by Bon Appétit
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