Okra Caponata Toasta

Course : Appetizers
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 1/2 teaspoons vegetable oil
1/3 cup chopped onion
1/3 cup chopped red bell pepper
1 clove garlic -- minced
1 dash dried crushed red pepper -- generous
6 ounces okre -- trommed, cut in -- 1/3-inch 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
12 slices baguette. toasted

Preparation / Directions:

Heat oil in large nonstick skiller over medium heat. Add onion and red pepper and saute 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 the 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 eacb baguette slice and serve.


Nutritional Information:

17 Calories (kcal); 1g Total Fat; (59% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Appetizers Recipes