Okra Vegetable Stew Recipe
Ingredients
| Eggplant | 1 Small | |
| Tomatoes - 2 large (4 cups), peeled & cut in 1/2-inch cubes | ||
| Carrots - 1 cup, cut in 1-inch pieces | ||
| Celery - 1 cup, cut in 1/2-inch slices | ||
| Okra | 1 Cup (16 tbs) | |
| Corn kernels | 1 Cup (16 tbs) | |
| Water | 1 1/2 Cup (16 tbs) | |
| Cider vinegar | 1 Tablespoon | |
| Thyme leaves | 1 Tablespoon, crushed | |
| Paprika | 1 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Fresh thyme for garnishing | ||
Directions
GETTING READY
1) Peel eggplant and cut into 3/4-inch slices. Sprinkle both sides of each slice with 1/2 teaspoon salt and set aside for 20 minutes.
2) Rinse and squeeze eggplant. Cut into 3/4-inch cubes and set aside.
MAKING
3) Take a large saucepot and combine water, tomatoes, vinegar, paprika, thyme and 1 teaspoon salt in it. Bring the mixture to a boil. Reduce heat and simmer, covered, for 5 minutes.
4) Add carrots and simmer, covered, for another 5 minutes.
5) Add celery and eggplant. Simmer, covered, for another 10 minutes, adding more water if needed.
6) Add okra and corn. Simmer, covered, for about 5 minutes or until all the vegetables are tender.
SERVING
7) Garnish with fresh thyme and serve hot.
1) Peel eggplant and cut into 3/4-inch slices. Sprinkle both sides of each slice with 1/2 teaspoon salt and set aside for 20 minutes.
2) Rinse and squeeze eggplant. Cut into 3/4-inch cubes and set aside.
MAKING
3) Take a large saucepot and combine water, tomatoes, vinegar, paprika, thyme and 1 teaspoon salt in it. Bring the mixture to a boil. Reduce heat and simmer, covered, for 5 minutes.
4) Add carrots and simmer, covered, for another 5 minutes.
5) Add celery and eggplant. Simmer, covered, for another 10 minutes, adding more water if needed.
6) Add okra and corn. Simmer, covered, for about 5 minutes or until all the vegetables are tender.
SERVING
7) Garnish with fresh thyme and serve hot.
Chef
