The journey to enjoying my favorite southern foods continues, although I did do something a little different than you may expect. At the farmers market today, one of the vendors had beautiful small okras. I also had an eggplant that I needed to use and about 5 tomatoes to use up from my last CSA pickup (two weeks ago!). So, I decided on stewed okra with eggplant. Simple, quick and delicious!
Stewed Okra and Eggplant
Adapted from: http://eatingappalachia.com/2010/10/07/stewed-eggplant-okra/
- 1 Tbsp extra virgin olive oil
- 1 medium candy onion*, diced
- 3 cloves garlic*, minced
- 1 medium eggplant, diced into 1/2" pieces
- 1 pint small okra**, washed and tops removed
- 5 small tomatoes*, diced
- 1 1/2 tsp smoked paprika
- salt & pepper, to taste
- water, as needed
In a deep skillet, heat olive oil over medium heat. Add onions and saute for 4-7 minutes or until onions are translucent. Add the garlic and saute another minute until fragrent. Add smoked paprika and cook another 30 seconds, then deglaze with a splash of water (you could use white wine or chicken stock here for added flavor).
Add the eggplant, okra and tomatoes. Stir to mix well and reduce heat to medium-low. Cover and simmer for 20-30 minutes or until eggplant and okra are soft. Check frequently and add more water (or wine or stock) if necessary. Check seasoning and add salt and pepper if needed.
*CSA Ingredients
**Farmers market ingredients
