Bamieh (Sephardic-Style Okra)

I've always loved okra, and was so pleased to come across an interesting way to cook it! The recipe calls for whole okra pods, but I like to "smash" mine a little bit before cooking them, so they'll break down a little more. This is great as a hot veggie dish, or it can be served chilled as an appetizer, with bread or crackers.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  large onion, finely chopped
• 2  lbs fresh okra
• 1 (8 ounce) can tomato sauce
• 2  plum tomatoes, chopped
• 3  cloves garlic, finely minced
• 1⁄4 teaspoon pepper
• 1⁄2  lemon, juice of
• 1  dash salt
•  water

Directions

1. Saute the onion in olive oil until it begins to get soft (5 minutes).
2. Add the garlic, okra, tomatoes, lemon juice, tomato sauce, salt,& pepper.
3. Stir thoroughly.
4. Cover.
5. Cook over low heat for about 30 minutes, stirring occasionally.
6. If mixture becomes too thick, add a bit of water.