Stewed okra and tomatoes

Ingredients

• 500 g okra, tops trimmed
• 125 ml (½ cup) olive oil
• 1 large brown onion, diced
• 5 garlic cloves, chopped
• 2 tbsp tomato paste
• 3 large tomatoes, roughly chopped
• 2 sun-dried tomatoes, finely chopped (optional)
• ½ tsp ground cinnamon
• salt and pepper, to season
• ¼ cup finely shredded coriander
• Lebanese breads, to serve

Serves 4 as part of a spread

Instructions

1. Using a small sharp knife, make a few small incisions in each okra. Heat a large frying pan over medium–high heat. Add the olive oil, fry the okra until softened, then remove from the pan. Add the onion and garlic to the pan and fry until lightly browned and fragrant.
2. Add the tomato paste, tomatoes, sun-dried tomatoes and cinnamon and fry for about 10 minutes or until the tomato mixture has thickened. Season with salt and pepper and stir through the okra. Cover and cook over medium heat for another 10 minutes or until the okra has softened. Scatter with coriander and serve with Lebanese bread.

Photography by Adam Liaw.

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