Okra and Tomatoes
Ingredients:
| 1 | small or ½ large onion, chopped |
| 1 | clove garlic, minced (or equivalent powdered) |
| 1 | pound okra, cut into ½‑inch slices |
| 28- | ounce can diced tomatoes, excess liquid poured off |
| salt & pepper | |
| 1 | tablespoon balsamic vinegar |
| basil, oregano, dill, taragon (optional) | |
| 1 | teaspoon toasted (dark) sesame oil |
| 1½ | cups mozzarella, shredded |
Heat a tablespoon of vegetable oil in a 3‑quart pot over medium heat. Add onion (and garlic, if fresh) and cook until just slightly brown. Add okra and cook, stirring frequently, until gooeyness is reduced (about 20 minutes). Salt & pepper to taste. Add tomatoes, bring to a simmer, then reduce heat. Add balsamic vinegar and optional spices. Continue to cook uncovered until liquid is reduced (30 to 45 minutes). Stir in sesame oil. Transfer mixture to casserole dish. Bake uncovered in a 350° F oven about 25 minutes. Top with mozzarella and bake for another 15 minutes.