1 lb Okra, cleaned
2 ea Red Bell Pepper
4 ea spring onion
3 ea garlic cloves, minced
½ lb tomatoes, chopped
½ c white wine
Tarragon or Basil
Start with a sauté pan on medium heat and 3 T of olive oil.
Add chopped okra and red bell pepper and cook untouched for 3 minutes or so, until the edges brown.
Add onion, garlic and tomatoes and toss once or twice if you’re feeling adventurous. Allow to sit for 3 more minutes and add white wine.
Season to taste with spices and your favorite vinegar.
Cook until slightly thickened and add fresh herbs.