Okra replaces the usual eggplant in an innovative and appealing appetizer.
Ingredients
1 1/2 teaspoons vegetable oil
1/3 cup chopped onion
1/3 cup chopped red bell pepper
1 garlic clove, minced
Generous pinch of dried crushed red pepper
6 ounces okra, trimmed, cut into 1/3-inch rounds
6 tablespoons water
1/4 cup diced canned tomatoes in juice
2 1/2 teaspoons red wine vinegar
1 1/2 teaspoons drained capers
12 baguette slices, toasted
Directions
Heat oil in large nonstick skillet over medium heat. Add onion and bell pepper and sauté until tender, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Add okra, 6 tablespoons water and tomatoes with juices. Bring to boil. Reduce heat, cover and simmer until okra is tender, stirring occasionally, about 6 minutes. Uncover and simmer until most of liquid evaporates and mixture thickens slightly, about 2 minutes. Stir in vinegar and capers. Season with salt and pepper. Cool to room temperature. (Can be made 1 day ahead. Cover and chill.)
Spoon about 2 tablespoons caponata onto each baguette slice and serve.
