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Okra Vegetable Stew

Holiday.Cook's picture
Ingredients
  Eggplant 8 Ounce (1 Small Sized)
  Tomatoes 2 Large, peeled & cut in 1/2-inch cubes to make about 4 cups
  Carrots 1 Cup (16 tbs), cut in 1-inch pieces
  Celery 1 Cup (16 tbs), cut in 1/2-inch slices
  Fresh okra 1 Cup (16 tbs)
  Corn kernels 1 Cup (16 tbs) (About 2 Ears)
  Water 1 1⁄2 Cup (24 tbs)
  Cider vinegar 1 Tablespoon
  Thyme leaves 1 Tablespoon, crushed
  Paprika 1 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Fresh thyme 1 Tablespoon (For Garnish)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Main Dish
Method: 
Stewed
Dish: 
Soup
Occasion: 
Christmas
Ingredient: 
Tomato
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
4

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