Ingredients:
3/4 lb okra or 1 (10 ounce) packages frozen okra
1 eggplants, about a pound
2 medium zucchini
2 medium green bell peppers
1 large onions
3 tomatoes
1/4 cup olive oil
2 tablespoons garlic, finely chopped
1/4 teaspoon hot red pepper flakes
1/2 cup parsley, fresh, finely chopped
1 bay leaves, preferably fresh
1/2 teaspoon dried thyme
salt, to taste
Directions:
If using fresh okra, trim away any tough stems.
If frozen okra is used, defrost and drain.
Trim off the ends of the eggplant and cut unpeeled eggplant into one-inch cubes.
Trim the ends of the zucchini and cut into unpeeled zucchini into one-inch cubes.
Using a vegetable peeler, peel away the skin of the bell peppers; halve them and remove cores, veins and seeds.
Cut bell peppers into one-inch pieces.
Peel and dice onion into one-inch pieces.
Peel, core and seed and dice tomatoes into one-inch pieces.
Pre-heat oven to 375 F.
Heat the oil in a large, heavy casserole (stove top/oven ware) and add the onion and eggplant cubes.
Cook, stirring often, about five minutes.
Add zucchini, tomatoes and green pepper and cook, stirring occasionally, about two minutes.
Stir in the garlic, pepper flakes, parsley, bay leaf and thyme.
Add the drained okra and salt to taste.
Place in the oven, uncovered, and bake for about one hour.
Remove bay leaf and serve.
Servings: 6-8
Time preparation: 25 min.
Time total: 85 min.