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Brigit's Okra 'n Eggplant Jambalaya
Ingredients (Serves 4)
2 cups Okra, cut into 1/2 inch sections
10 Mini eggplants cut into quarters or, should you prefer a creamier stew, 1 large eggplant
1/2 Medium red onion chopped
3 Shallots, chopped (optional)
1 can (14.5 oz. or 411 gr.) Organic ready cut tomatoes
3 Garlic cloves
3 Bay leaves
2 Tbs. Extra virgin olive oil (EVOO)
1 Tsp. Oregano, either fresh, if available, or dried and crushed.
2 Tsp. Spike Original Magic, or sea salt to taste
1 Medium red bell pepper
Preparation
• Saute onion and garlic in EVOO on medium heat for about 5 minutes.
• Add okra, eggplants, and red pepper. Saute for 8 minutes, stirring regularly.
• Add tomatoes, bay leaves, salt and spices to taste and simmer for 10-15 minutes.
• Turn off burner and allow to settle for 5 minutes.
Brigit's Okra 'n Eggplant Jambalaya
Comments
• Serve as side dish with grilled, fried, roast meat and seafood, or with grilled cheese.
• Also good with corn sliced from the cob.
• Serve as main course over Bulgur with Raisins.
Wine and Beverage Pairing
•
 Chianti DOCG Guarninente, Monica di Sardegna DOC, Lacryma Christi del Vesuvio DOC, Super TuscanToscana IGT Maclura, Penisola Sorrentina Rosso V.Q.P.R.D.


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    September 11, 2010
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