Serve this with or without eggplant as a side for grilled fish, chicken or sausages.
400g small okra
2 tbsp olive oil
1 onion, halved and finely sliced
2 garlic cloves, crushed
400g canned tomatoes, chopped
1 tbsp tomato puree
1 tsp fennel seeds
2 tsp ground coriander
1 tsp sugar
Sea salt and pepper
200mL water or stock
3 medium eggplant
Olive oil for frying
Fresh coriander for serving
Trim the "caps" from the okra without cutting into the body and rinse well.
Heat the oil in a frypan and cook the onion gently until soft. Add the okra and cook gently for 5 minutes, turning well. Add the garlic, tomatoes, tomato puree, fennel seeds, coriander, sugar, salt and pepper to taste. Add liquid and simmer for 20 mins, uncovered, stirring occasionally, until thickened.
Slice the eggplant, brush with oil and grill on both sides until well-marked. Pile onto each plate, top with the okra and tomatoes, and scatter with fresh coriander.
This recipe is featured in the book, Summer which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
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