Our late summer heat has led to an okra bounty this year so I’ve been led to some happy experiments, this one inspired by ideas from reader Enough Already! and local chef Suzanne Watson-Fisher. Like eggplant, okra soaks up some of the cooking oil which makes it wonderfully savory and tender. Serves 4.
1 lb okra, stems cut off and sliced into 1/2 inch rounds
1 medium tomato, seeded and chopped
2 cloves garlic, finely chopped
2 T good olive oil
3/4 t salt or to taste
Method: Heat oil and add garlic; saute until aromatic. Add okra and saute, tossing to distribute heat, until tender, about 5 minutes. Add tomato and salt and heat through. Serve with grilled meats.