Okra Caponata Toasts

Okra Caponata Toasts
Okra Caponata Toasts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1 1/2

    teaspoons vegetable oil

  • 1/3

    cup chopped onion

  • 1/3

    cup chopped red bell pepper

  • 1

    garlic clove minced

  • Generous pinch dried crushed red pepper

  • 6

    ounces okra trimmed, and cut into 1/3" rounds

  • 6

    tablespoons water

  • 1/4

    cup diced canned tomatoes in juice

  • 2 1/2

    teaspoons red wine vinegar

  • 1 1/2

    teaspoons drained capers

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 12

    baguette slices toasted

Directions

Heat oil in large nonstick skillet over medium heat. Add onion and bell pepper and sauté 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.

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