Name: Baked okra with tomato and capsicum
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 4
Ingredients: 750 gram okra; 3/4 cup (185ml) white wine vinegar; 1/4 cup (60ml) extra virgin olive oil; 2 onions, chopped; 2 garlic cloves, finely chopped; 1 teaspoon ground coriander; 4 large tomatoes, cut into thick slices; 2 red capsicum, cut into thin strips; 2 green capsicum, cut into thin strips; 1/3 cup chopped parsley

Baked okra with tomato and capsicum

Serves 4

Prep

30M

Cook

1H 20M

Total

1H 50M

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Ingredients

750 gram okra

3/4 cup (185ml) white wine vinegar

1/4 cup (60ml) extra virgin olive oil

2 onions, chopped

2 garlic cloves, finely chopped

1 teaspoon ground coriander

4 large tomatoes, cut into thick slices

2 red capsicum, cut into thin strips

2 green capsicum, cut into thin strips

1/3 cup chopped parsley

Method

1.Rinse okra, drain and pat dry with paper towel. Trim stalks, without cutting into pod. Place in a shallow dish in one layer. Season well and toss with vinegar. Set aside for 40 minutes.

2.Preheat oven to 180°C. Lightly grease a baking dish. Heat 1 tablespoon of oil in a non-stick frying pan on medium. Saute onion for 15 minutes, stirring frequently, until golden. Add garlic and coriander and cook for another 1-2 minutes. Spread into prepared dish.

3.Rinse okra and arrange over onion mixture. Cover with tomato and top with capsicum strips in a criss-cross pattern. Scatter over parsley and season to taste. Drizzle with remaining oil and 1/2 cup water. Bake for 1 hour, until okra is tender but not soft. Serve warm or at room temperature.

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