Smothered Okra & Eggplant
Yield
1 batchPrep
15 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Seasoning mix | |||
| 1 ½ | teaspoons |
onion powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
prepared mustard
dried |
|
| 1 | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
black pepper
ground |
|
| ½ | teaspoon |
white pepper
ground |
|
| ½ | teaspoon |
dill weed
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| Recipe | |||
| 2 | cups |
onions
in all |
|
| 1 | cup |
green bell peppers
chopped |
|
| 2 | cups |
okra
in all |
*
|
| 1 | medium |
eggplant
1 cup, finely diced, remaining md diced. |
*
|
| 3 | cups |
tomatoes
fresh, chopped , or 2 cn diced tomatoes |
|
| ½ | cup |
tomato sauce
|
|
| 1 | cup |
apple juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Seasoning mix | |||
| 7.5 | ml |
onion powder
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
prepared mustard
dried |
|
| 5 | ml |
thyme
dried |
*
|
| 2.5 | ml |
garlic powder
|
|
| 2.5 | ml |
black pepper
ground |
|
| 2.5 | ml |
white pepper
ground |
|
| 2.5 | ml |
dill weed
|
|
| 0.6 | ml |
cayenne pepper
|
|
| Recipe | |||
| 473 | ml |
onions
in all |
|
| 237 | ml |
green bell peppers
chopped |
|
| 473 | ml |
okra
in all |
*
|
| 1 | medium |
eggplant
1 cup, finely diced, remaining md diced. |
*
|
| 7.1E+2 | ml |
tomatoes
fresh, chopped , or 2 cn diced tomatoes |
|
| 118 | ml |
tomato sauce
|
|
| 237 | ml |
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.
