Smothered Okra Eggplant And Tomato
|Seasoning mix||1 Tablespoon|
|Onion powder||1 1⁄2 Teaspoon|
|Dry mustard||1 Teaspoon|
|Dried thyme leaves||1 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Dill weed||1⁄2 Teaspoon|
|Chopped onions||2 Cup (32 tbs) (In All)|
|Chopped green bell peppers||1 Cup (16 tbs)|
|Chopped okra||2 Cup (32 tbs) (In All)|
|Peeled diced eggplant||1 Cup (16 tbs)|
|Apple juice||2 1⁄2 Cup (40 tbs) (In All)|
|Peeled diced tomatoes/2 cups canned diced tomatoes, in all||3 Cup (48 tbs)|
|Medium diced eggplant||1 Cup (16 tbs), peeled|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Cooked long grain white rice||5 Cup (80 tbs)|
Combine the seasoning mix ingredients in a small bowl.
Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 350°, about 4 minutes.
Add 1 cup of the onions, the bell peppers, 1 cup of the okra, the finely diced eggplant, and the seasoning mix.
Stir and cook until the vegetables start to brown and stick to the bottom of the skillet.
This step, when done just right, caramelizes the vegetables and brings out their natural sweetness.
Stir in 1 cup of apple juice and 1 cup of the tomatoes, and scrape the bottom of the skillet to clear it of all brown bits.
Cook, occasionally checking the bottom of the skillet for sticking, until all the liquid evaporates and the vegetables begin to dry and look pasty, about 20 minutes.
Add the remaining onions, okra, apple juice and tomatoes, and the medium diced eggplant and tomato sauce.
Scrape the bottom of the skillet clear, and continue to cook, checking the bottom of the skillet for sticking, about 10 minutes.