Monday, October 1, 2012


my garden okra and eggplant


1 Tbsp. olive oil
1 large onion, diced
1 eggplant, peeled and diced
1 green pepper, chopped
2 cans diced tomatoes with olive oil and basil
approximately a doz okra, trim and slice
3 sprigs of oregano, remove stems and chop
1 tsp basil (more if none in the tomatoes)
1/2 tsp thyme
salt and pepper
cooked brown rice


Saute the onion in the olive oil and a bit of salt.

Add the eggplant and saute a few minutes.  Add the remaining ingredients, bring to a boil, cover and reduce heat to simmer.  Cook at least 45 minutes.  Delicious served over brown rice.  Even better the next day.

simmering on the stove

the best way to cook rice
I purchased my rice cooker about 10
yrs. ago at an Asian market,
well worth the price

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