ezRecipe-Zee: Cooking Recipe: How to make Okra Caponata Toasts

Okra Caponata Toasts

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Date Added:	February 29, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	Appetizers, Salads / Dressings

Ingredients:

1 1/2 teaspoons     vegetable oil
1/3   cup           chopped onion
1/3   cup           chopped red bell pepper
1                   garlic clove
                    Generous pinch dried crushed red pepper
6     ounces        okra
                    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
                    Freshly-ground black pepper
12                  baguette slices

Directions: one line for each direction. When saved the lines will be numbered.

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.
Comments: Okra replaces the usual eggplant in an innovative and appealing appetizer.

Notes:
Recipe from the article "Cooking For Health: Low-Fat Tuesday" by Marie Simmons

Nutrition Facts not Available

Rating: ()

Added On: February 29, 2008

* Bon Appétit, February 1999