Okra Caponata Toasts

Recipe Ingredients

1 1/2 teaspoons	7.5ml	Vegetable oil
1/3 cup	20g / 0.7oz	Chopped onion
1/3 cup	48g / 1.7oz	Chopped red bell pepper
1		Garlic clove - minced
		Generous pinch dried crushed red pepper
6 oz	170g	Okra - trimmed, and
		Cut into 1/3" rounds
6 tablespoons	90ml	Water
1/4 cup	59ml	Diced canned tomatoes in juice
2 1/2 teaspoons	12ml	Red wine vinegar
1 1/2 teaspoons	7.5ml	Drained capers
		Salt - to taste
		Freshly-ground black pepper - to taste
12		Baguette slices - toasted

Recipe Instructions

Heat oil in large nonstick skillet over medium heat. Add onion and bell pepper and saute until tender, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Add okra, 6 tablespoons water and tomatoes with juices. Bring to boil. Reduce heat, cover and simmer until okra is tender, stirring occasionally, about 6 minutes. Uncover and simmer until most of liquid evaporates and mixture thickens slightly, about 2 minutes. Stir in vinegar and capers. Season with salt and pepper. Cool to room temperature. (Can be made 1 day ahead. Cover and chill.)

Spoon about 2 tablespoons caponata onto each baguette slice and serve.

This recipe yields 12 toasts.

Per serving (2 toasts): calories, 108; total fat, 2 g; saturated fat, 0.5 g; cholesterol, 0.

Source:
Bon Appetit, February 1999

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