De.Ma.Cuisine's picture

Sep. 26, 2012

This is my variation on a classic dish. The main difference is I've used Sinqua (or Chinese Okra, or Singua) in place of the zucchini or summer squash. It also features eggplant, bell peppers, tomatoes, thyme, and basil. It's quite a yummy treat!


Eggplant 3 Cup (48 tbs) (((Diced, Peel left on)))
Sinnqua/Chinese okra 2 Cup (32 tbs) (((Peeled and Diced)))
Tomatoes 2 Cup (32 tbs) (((Diced)))
Onion 1 Medium (((Diced)))
Fresh thyme 1 Teaspoon (((or 1/2 tsp Dried Thyme)))
Olive oil 3 Tablespoon
Garlic powder 1 Teaspoon (((or 4 garlic cloves, diced)))
Salt 1/2 Teaspoon (((or to taste)))
Pepper 1 Dash
Fresh basil 4 Tablespoon (((Chopped, for topping)))



1. Heat skillet. Add 3T olive oil.


2. Add onions, peppers, salt, and pepper. Cook about 8 minutes over medium or medium-low heat.

3. Add eggplant, sinqua, thyme, and garlic powder. Cook covered, for 5 minutes.

4. Add tomato, cook covered for 5 minutes over medium heat. Cook uncovered for 15 minutes (or until the juice from the tomatoes has mostly boiled away), stirring often, over medium-high heat.

5. Taste and adjust seasoning if needed.


6. Top with a drizzle of good olive oil and basil.


(Optional) We ate this dish with some leftover (reheated) Chicken and Crostini (topped with olive oil, tomato, and parmesan cheese).

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 193Calories from Fat 105

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 252 mg10.5%

Total Carbohydrates 20 g6.7%

Dietary Fiber 4 g16%

Sugars 6 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet