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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
Olive oil
Fennel seed
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.