Okra Ratatouille (serves 4)

Okra Ratatouille (serves 4)

Have only cooked okra once or twice and not memorably! Have eaten it cooked by other people and it was delicious, so I had another go at it. The key is not to boil it as it will become very slimy. It is better with other ingredients as it is not very flavorsome by itself. This dish can be eaten hot or cold, as a sidedish, as a vegetarian meal by itself or in an omelette. I spiced it up with red pepper flakes and harissa paste. I used roasted red peppers from a jar.

1 tbsp. extra virgin olive oil
1 large onion – finely chopped
2 large cloves of garlic – finely chopped
1 x carton of Pomi crushed tomatoes (26.5 oz/750g)
2 cups vegetable broth/stock
1/2 pound of okra – topped, tailed and sliced
2 x red peppers (equivalent from a jar) – sliced
1 tbsp. harissa paste
Pinch of red pepper flakes

Heat oil in cast iron casserole dish and when sizzling add onion and garlic, turn down heat and cook till onion is softened.
Add crushed tomatoes and veg. broth/stock and stir.
Add sliced okra, red peppers, harissa paste and red pepper flakes, bring to a boil and simmer for 15 minutes.


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