Greek Style Okra, Onion, and Tomato Stew With Kalamata Olives
By: Adelina
Published: Thursday, July 15, 2010 - 9:59am

Ingredients




1/4 tablespoon cup plus 2 olive oil
2 pounds fresh okra, trimmed
Coarse salt and freshly ground pepper
2 onion, julienne
6 garlic cloves, sliced
1/2 teaspoon dried Greek Oregano
1/4 teaspoon Aleppo Pepper
2 cups fresh diced tomatoes
1 tablespoon tomato paste
2 cups water
1/2 cup Kalamata Olives, pitted and sliced
2 tablespoons fresh parsley
salt and aleppo pepper to taste

Preparation

1 Heat 1 tablespoon of olive oil in a large saucepan over m 2 Heat the remaining 1/4 cup olive oil in a large heavy saucepan over medium heat. Add the onion along with a pinch of salt.  Cover and cook, stirring occasionally, for about 10 minutes, or until very soft.  Stir in the garlic and continue cooking for 3 minutes, or until the onion begins to caramelize lightly.  Add the oregano and Aleppo pepper, stirring to blend.  Cook for 1 minute.  Add the tomatoes and bring to a simmer.  Lower the heat and cook at a bare simmer for 6 minutes.  Add the tomato paste and dilute it with 2 cups water by stirring. Bring to tomato broth to boil.  Then add the okra and simmer for 20 minutes, or until the okra is almost  3 Remove from the heat and adjust seasoning with salt and pepper if necessary.  Serve immediately. 


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