CookEat Recipe
Oriental Vegetables
Eggplant, okra and tomatoes baked with Spanish onion, curry and a buttery breadcrumb topping.
Method
Steps
Step 1
Preheat the oven to 350°F (177°C). Peel the small eggplant, Spanish onion and two fresh red tomatoes. Trim and thoroughly wash the twelve okra pods. Cut the eggplant, tomatoes and okra into half-inch pieces and put them together in a bowl. Finely chop the onion.
Step 2
Heat the teaspoon of butter in a frying pan and brown the onion for about five minutes. Add the other vegetables, teaspoon of salt, half teaspoon of curry powder and three saltspoons of black pepper, and mix thoroughly.
Step 3
Lightly butter an ovenproof baking dish large enough to hold the vegetables and transfer the mixture to it. Sprinkle the two tablespoons of fresh breadcrumbs evenly over the top and dot with the separate ounce of butter in small pieces. Bake for about one hour, continuing as needed until the vegetables are tender and the topping is golden. Serve in the same dish.
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