1 medium eggplant (~ .75 to 1 pound)
1 share okra (.75 lb.)
1 sweet bell, Corno de Toro or Carmen pepper, red, yellow or green
1-3 spicy peppers, to taste
1 onion chopped (or leeks or shallots)
6 cloves whole garlic, peeled, and smashed with the side of a chef knife
1/2 – 1 teaspoon sea salt (to taste)
2 T. olive oil
drizzle of white wine (or cooking wine)
drizzle of balsamic vinegar
1/2 – 1 t. teaspoon fresh herbs
Cut tops of okra and cut eggplant and bell pepper into similar sized pieces. Cut hot peppers into smaller pieces, according to heat.
Heat olive oil in a large cast iron skillet over medium high heat. Add onion and sauté about a minute. Add okra, eggplant, peppers, garlic and salt. Saute and stir until everything begins to turn golden, 7-15 minutes. Deglaze with a splash of white wine and balsamic vinegar. When the wine and vinegar cook off, remove from heat, add herbs and serve. Delicious with chicken.