Ingredients: fresh okra, garlic, black olives, capers, cumin, smoked chipotle puree, homemade tomato sauce with basil, olive oil, salt and pepper to season
First poach the okra in vegetable stock, white wine and bay leaves; make sure you do not overcook the okra as it will become slimy. (A simpler version would be just poaching the okra in a pot of hot water seasoned with salt). Drain the okra thoroughly. Heat up a pan with olive oil and add the poached okra. Make sure none of the poaching liquid is present in the okra when sautéing. Season with salt, add minced garlic and sauté until the okra has a nice texture; be careful not to burn the garlic as it will be bitter)…add the cumin and rest of the ingredients and simmer for few minutes until everything is nicely mixed!!
I make tomato sauce always with imported canned Italian tomatoes (San Marzano is my favorite, make sure they are imported!!! They do have these types of tomatoes in California but it doesn’t even come close to the taste of Italy.. in my opinion).. that is all.
You may ask where the portions are?! Well I can’t give away everything, can I? Play with it and adjust it to your liking, I do not like dishes swimming in sauce or vinaigrettes so I would go easy on the tomato sauce, you can always add but taking out excess ingredients is near impossible.. Enjoy!