Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Small okra |
¼ cup | Olive oil |
1 small | Onion, chopped |
1 small | Leek, chopped |
1 pounds | Tomatoes, peeled and |
\N \N | Chopped |
1 ounce | Sun-dried tomatoes, chopped |
1 \N | Garlic clove, crushed |
1 tablespoon | Lemon juice |
1 teaspoon | Sugar |
\N \N | Salt and freshly ground |
\N \N | Pepper |
\N \N | Oregano leaves, to garnish |
Cut stalks off okra but do not pierce pods. Wash pods, drain and pat dry.
Heat oil in large skillet. Add onion and leek and cook 7 minutes or until softened and lightly colored. Add okra and turn carefully to coat in oil. Cook 5 minutes.
Add tomatoes, sun-dried tomatoes, garlic, lemon juice, sugar, salt and pepper. Cover pan 10 minutes or until okra is tender and sauce reduced and thickened. If sauce reduces too quickly, add a little water. Garnish with oregano leaves and serve hot or warm.
Yield: 4 servings
GOURMET GETAWAYS WITH ROBIN LEACH SHOW#GG1A01