Recipe for Okra Caponata Toasts 
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Yield:
6
Ingredients:
Amount Ingredient
1/2 tsp vegetable oil
1/3 cup chopped onion
1/3 cup chopped red bell pepper
1 x garlic clove minced
Generous pinch dried crushed red pepper
6 oz okra trimmed, and
cut into 1/3" rounds
6 tbl water
1/4 cup diced canned tomatoes in juice
1/2 tsp red wine vinegar
1/2 tsp drained capers
Salt to taste
Freshly-ground black pepper to taste
Instructions:
Instructions: Heat oil in large nonstick skillet over medium heat. Add onion and bell pepper and saute 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.

This recipe yields 12 toasts.

Comments: Okra replaces the usual eggplant in an innovative and appealing appetizer.

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