Okra Caponata Toasts

(Adapted from Epicurious.com)


1 ½ tsp. olive or vegetable oil

6 T. water

1/3 C chopped onion

¼ C fresh tomatoes, diced

1/3 C chopped red bell pepper     

2 ½ tsp. red wine vinegar

3 garlic cloves, minced

1 T. capers, drained

generous pinch of dried crushed red pepper

12 baguette slices, toasted

6 oz. okra, trimmed, ¼ “ rounds slices



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 min.  Add okra, 6 T. water and tomatoes with juices.  Bring to boil.  Reduce heat, cover and simmer until okra is tender, stirring occasionally about 6 min. 


Uncover and simmer until most of the liquid evaporates and mixture thickens slightly, about 2 min.  Stir in vinegar and capers.  Season with salt and freshly ground black pepper to taste.  Cool to room temperature.  Can be made ahead.  Cover and chill. 


Spoon about 2 T. caponata onto each baguette and serve.  Makes 12.