Yield: 1 servings
|½ pounds||Onion; peeled & thinly sliced|
|½ pounds||Fresh okra; stem end trimmed or|
|1 pounds||Tomatoes; cut into wedges|
|10 ounces||Frozen okra; deforested in a sieve under warm running water|
|½ teaspoon||Kosher salt|
|1 tablespoon||Olive oil|
|¼ cup||Fresh basil leaves; cut across into chiffonade|
|3 \N||Clove garlic; peeled & smashed|
Place onion, garlic and oil in a 21/2 quart souffle dish or casserole with a tightly fitted lid. Cook, uncovered , at 100% for 3 minutes in a 650-700 watt oven. Stir in tomatoes and okra. Cover tightly with microwave plastic wrap or casserole lid. Cook for 6 minutes (if using frozen okra, cook for 4 minutes). If using plastic, prick to release steam. Leaving dish in oven, uncover carefully. Cook, uncovered for 3 minutes. Remove from oven. Stir in basil and salt and serve. Serves 6.
Posted to JEWISH-FOOD digest by "dogsmom@..." <dogsmom@...> on Sep 8, 1998, converted by MM_Buster v2.0l.