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We all loved this! A great way to use my weekly farm share! Thank you
This makes a ton! I selected this from the NAME tag game to make for my eggplant/okra loving hubby. I had to do the first steps in my largest saute pan and then transfer it to a 13x9 casserole...it barely fit. I used defrosted frozen okra, decreased the pepper flakes, doubled the thyme and used kosher coarse salt and course ground pepper. This was healthy and flavorful with a nice mix of veggies.
WOW! This was good eating! DH & I loved it! I paired it with Crevettes Saute St Lucia - French Creole Style Sauteed Prawns and they went well with each other. I wouldn't change a thing and will definately be cooking this again. Thank you Chef Kate
Like Paula I made this as a vegetarian main dish; made a half quantity for the two of us. I did make a few changes; I didn't peel the bell pepper (one step too far for me!), slighlty reduced the pepper flakes and used a tin of tomatoes instead of fresh (out of necessity - or was that tomatoes!). But otherwise made as written. Really excellent, and a keeper. Mr B and I both rate this a 5.
Served this dish as part of vegetarian dinner. Very good! DH and I both enjoyed it. Made it as per the recipe and got 3 nice servings.
Served this as a side to grilled chicken today and we all really enjoyed it - even my kids, who are not huge fans of okra! Great combo of flavours.
Good recipe! We thought this had a southern flavor to it. My husband ate 3 helpings of it with our chicken last night. I agree with the statement that this could be the main course of a meal. The little bit of pepper flakes added a slight kick to the taste. We will make this again no doubt.