Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

* * * *SEASONING MIX * * * *
1 1/2 ts Onion powder
1 ts Salt (omit if use canned
Tomatoes with salt)
1 ts Dried mustard
1 ts Dried thyme leaves
1/2 ts Garlic powder
1/2 ts Ground black pepper
1/2 ts Ground white pepper (or use
All black)
1/2 ts Dill weed
1/8 ts Cayenne pepper (red pepper)
* * * *RECIPE * * * * * * *
2 c Chopped onion, in all
1 c Chopped green bell pepper
(or red bell pepper)
2 c Chopped okra, in all
1 md Eggplant, peeled 1 cup
Finely diced, remaining
md Diced.
3 c Fresh tomatoes chopped, or 2
cn Diced tomatoes
1/2 c Tomato sauce (omit if using
Canned tomatoes which
Already have lots of juice)
1 c Apple juice

1) Mix spices in a small bowl. 2) Combine 1 cup of chopped onion, 1
cup finely chopped eggplant, 1 cup of okra (I put in a food processor
and pulse to chop finely) 3) Heat non-stick skillet or pot over high
heat about 4 minutes. Add chopped vegetables, bell pepper and
seasoning mix, stir and cook for about 5 minutes. Vegetables should
stick to bottom of pan, then you unstick and stir them so that they
carmelize (brown) a little but don't burn. 4) Stir in 1 cup of apple
juice, stir to unstick from bottom, add 1 cup of tomatoes. Cook,
stirring occasionally until most of liquid evaporates, about 20
minutes. 5) Add remaining onions, okra, eggplant and tomatoes (tomato
sauce if used). Scrape to clear bottom and cook 10 minutes or more
until eggplant is cooked.

Notes --- This is from Paul Prudhomme's Fork in the Road. I used to be
warry of okra, but in Oklahoma in the heat of August it's about the
only vegetable that still grows (even the tomatoes stop setting fruit
when it gets too hot). I also used frozen okra. I like the okra in
this recipe. When well cooked, the gumminess goes away and its serves
as a thickener to the dish. If you're warry of okra, you might want
to reduce the total amount to 1 cup and let the eggplant and tomotoes
dominate. Prudhomme always uses onion powder and garlic powder in his
spice mixes, which I used to think was redundant when using real
onions, but it actually imparts a different flavor. He places great
emphasis on cooking the vegetables a long time in a non-stick skillet
and letting them brown a little to carmelize and develop the flavors,
and it does pay to be patient. The original recipe had a total of 2
1/2 cups of apple juice, but that seemed like too much to me and I
already had plenty of liquid from the canned tomatoes.

From: maoh#phyast.nhn.uoknor.edu (Maureen O'Halloran). Fatfree Digest
[Volume 1 Issue 1] June 22, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A#Prodigy.com using MMCONV

: From Paul Prudhomme's _A Fork in the Road_ :

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