Ingredients
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3/4 lb okra or 1 (10 ounce) package frozen okra
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1 eggplant, about a pound
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2 medium zucchini
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2 medium green bell peppers
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1 large onion
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3 tomatoes
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1/4 cup olive oil
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2 tablespoons garlic, finely chopped
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1/2 cup parsley, fresh, finely chopped
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1 bay leaf, preferably fresh
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1/2 teaspoon dried thyme
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salt, to taste
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1/4 teaspoon hot red pepper flakes
Instructions
- 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.