This dish comes from my Cypriot heritage and growing up, my mum always made okra stew, especially when local tomatoes were at their peak. This dish is simple to prepare and is perfect for lent. All you need is some of your favourite fresh bread to mop up the sauce.
2 lbs Okra
1/4 cup white vinegar
3 tbsp Olive Oil
1 medium sweet onion, thinly sliced
2 garlic cloves, thinly sliced
1 tbsp tomato paste
4 large field tomatoes, grated
1 cup vegetable stock
1 tsp each Salt and fresh ground pepper
Wash Okra and pat dry. Trim the tip of the stem and the tip of the bottom of the okra. Put in a large bowl and toss with vinegar. Set aside for 30 minutes.
In a large deep sauté pan, heat the oil over medium heat. Add onions and garlic and sauté for 2-3 minutes until translucent and aromatic. Stir in tomato paste and sauté for 1 minute. Add grated tomatoes and cook for 5-6 additional minutes until tomatoes have slightly thickened. Add okra and vegetable stock to the pan. Season with salt and pepper, stir to mix well. Reduce heat to low and simmer for 25-30 mins until okra has softened and sauce has thickened. Check frequently and stir. Serve with fresh crusty bread.
SERVINGS 4-6 | PREP & COOK TIME 1 hour