Okra and eggplant sauce over spaghetti

We are calling this first experiment with okra, okra and eggplant sauce over spaghetti.

You can prepare your okra and eggplant sauce ahead of time, freeze it and enjoy it when you are ready.

According to the University of Florida, okra can grow nearly all year round and in general from March through to November.

Okra: how to make a meatless gumbo

Ingredients for 2

• 10 – 12 Red okra
• 1/2 medium eggplant, diced
• 1 large Spring onion, diced
• 1 large clove garlic, crushed and roughly diced
• 3 tablespoons olive oil
• 1/4 teaspoon salt
• 1/2 cup dry white wine
• 1 tablespoon butter
• 1 tablespoon tomato purée mixed with 2 tablespoons water
• 10 – 12 leaves fresh rosemary, tapped with the back of a knife to bruise
• 8 oz spaghetti – or enough to feed 2 people

Preparation

1. First prepare the okra to avoid too much ‘slime’: Wipe the okra down with some kitchen paper to clean.
2. Remove the top, discard, then slice the rest of the okra into 1/4 inch discs. Leave them uncovered in a single layer, for up to 30 minutes.
3. In a large frying pan, warm the olive oil over a medium to high heat.
4. When the oil is warmed, add the garlic, diced eggplant, onion, okra and salt then sauté until the vegetables are caramelised.
5. Add the butter and wine to the pan then cook until the wine has evaporated or been absorbed.
6. Meanwhile, bring a large pan of lightly salted water to a boil and cook the pasta according to the instructions on the packaging.
7. To the sauce, add the tomato purée/water mix and rosemary leaves then stir well, check the seasoning and cook for a further 2 minutes to combine and warm everything through.
8. Lift the pasta out of the water and add directly to the sauce.
9. Toss well and serve hot.