Smothered Okra and Eggplant Recipe

Name: Smothered Okra and Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons onion powder; 1 teaspoon salt; 1 teaspoon prepared mustard dried; 1 teaspoon thyme dried; 1/2 teaspoon garlic powder; 1/2 teaspoon black pepper ground; 1/2 teaspoon white pepper ground; 1/2 teaspoon dill weed; ⅛ teaspoon cayenne pepper; 2 cups onions in all; 1 cup green bell peppers chopped; 2 cups okra in all; 1 medium eggplant 1 cup, finely diced, remaining md diced.; 3 cups tomatoes fresh, chopped , or 2 cn diced tomatoes; 1/2 cup tomato sauce; 1 cup apple juice

Servings: persons

1 1/2 teaspoons onion powder
1 teaspoon salt
1 teaspoon prepared mustard dried
1 teaspoon thyme dried
1/2 teaspoon garlic powder
1/2 teaspoon black pepper ground
1/2 teaspoon white pepper ground
1/2 teaspoon dill weed
⅛ teaspoon cayenne pepper
2 cups onions in all
1 cup green bell peppers chopped
2 cups okra in all
1 medium eggplant 1 cup, finely diced, remaining md diced.
3 cups tomatoes fresh, chopped , or 2 cn diced tomatoes
1/2 cup tomato sauce
1 cup apple juice

1
1) Mix spices in a small bowl.
2
2) Combine 1 cup of chopped onion, 1 cup finely chopped eggplant, 1 cup of okra (I put in a food processor and pulse to chop finely)
3
3) Heat non-stick skillet or pot over high heat about 4 minutes.
4
Add chopped vegetables, bell pepper and seasoning mix, stir and cook for about 5 minutes.
5
Vegetables should stick to bottom of pan, then you unstick and stir them so that they carmelize (brown) a little but don't burn.
6
4) Stir in 1 cup of apple juice, stir to unstick from bottom, add 1 cup of tomatoes.
7
Cook, stirring occasionally until most of liquid evaporates, about 20 minutes.
8
5) Add remaining onions, okra, eggplant and tomatoes (tomato sauce if used).
9
Scrape to clear bottom and cook 10 minutes or more until eggplant is cooked.

145

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 teaspoons onion powder, 1 teaspoon salt, 1 teaspoon prepared mustard dried, 1 teaspoon thyme dried, and more.

Yes, Smothered Okra and Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smothered Okra and Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions