Smothered Okra & Eggplant

Name: Smothered Okra and Eggplant
Total time: P1H
Yield: 1
Cuisine: Fusion
Ingredients: onion powder; salt; prepared mustard; thyme; garlic powder; black pepper; white pepper; dill weed; cayenne pepper; onions; green bell peppers; okra; eggplant; tomatoes; tomato sauce; apple juice

Submitted by nannypoo

YIELD

1 batch

PREP

15 min

COOK

45 min

READY

1 hrs

Ingredients

Seasoning mix

1 ½

TEASPOONS ONION POWDER

TEASPOON SALT

TEASPOON PREPARED MUSTARD
dried

TEASPOON THYME
dried *

TEASPOON GARLIC POWDER

TEASPOON BLACK PEPPER
ground

TEASPOON WHITE PEPPER
ground

TEASPOON DILL WEED

⅛

TEASPOON CAYENNE PEPPER

Recipe

CUPS ONIONS
in all

CUP GREEN BELL PEPPERS
chopped

CUPS OKRA
in all *

MEDIUM EGGPLANT
1 cup, finely diced, remaining md diced. *

CUPS TOMATOES
fresh, chopped , or 2 cn diced tomatoes

CUP TOMATO SAUCE

CUP APPLE JUICE

Directions

1) Mix spices in a small bowl.

2) Combine 1 cup of chopped onion, 1 cup finely chopped eggplant, 1 cup of okra (I put in a food processor and pulse to chop finely)

3) Heat non-stick skillet or pot over high heat about 4 minutes. Add chopped vegetables, bell pepper and seasoning mix, stir and cook for about 5 minutes. Vegetables should stick to bottom of pan, then you unstick and stir them so that they carmelize (brown) a little but don’t burn.

4) Stir in 1 cup of apple juice, stir to unstick from bottom, add 1 cup of tomatoes. Cook, stirring occasionally until most of liquid evaporates, about 20 minutes.

5) Add remaining onions, okra, eggplant and tomatoes (tomato sauce if used). Scrape to clear bottom and cook 10 minutes or more until eggplant is cooked.