Baby Eggplant, Okra and Corn Bake


When my friend Stephanie asked me for dinner I asked what I could bring. “How about your spicy okra and tomatoes?” she said. I almost never make the same dish twice and since I did not think I had enough okra to make a whole dish I decided to add baby eggplant I had from the farmer’s market along with some corn to add a different texture. This is a very spicy dish so adjust to your taste.
1 lb. baby eggplant trimmed and halved

1 lb. okra cut in 3/4 inch lengths

Corn kernels from 2 cooked cobs

1 large sweet onion chopped

3 cloves of garlic minced

1 inch of fresh ginger grated

1 28 oz. San Marzano tomatoes

1 t. Cumin

1 t. coriander

1t. Turmeric

1/2 t. Smoked paprika

1/2t. Cayenne pepper

1/2 t. Cinnamon 

2 T. Red wine vinegar


Buttered bread crumbs or cracker crumbs – optional
This recipe is best if you sauté the eggplant and the okra seperately, you also could use zucchini or yellow squash. Heat a large fry pan up on high heat and spray with Pam. Add the eggplant to the pan and cook turning the eggplant over every few minutes. Cook about four minutes until the eggplant is almost cooked through and add a pinch of salt.
Set eggplant aside and them add the okra to the pan and cook it for three minutes with another pinch of salt. Add it to the eggplant.  
Spray the same fry pan with Pam again and add the onions to the pan and cook for four minutes, add the garlic and ginger and continue cooking for a minute. Add all the spices and stir cooking another minute. Add the whole can of tomatoes and their juices and salt and cook for five minutes breaking up the tomatoes with a spoon. Add the vinegar and taste to see if you need more salt.
Spray Pam in an oblong casserole dish and add the egg plant, okra and corn and then mix in the tomato sauce. If you want to make this a company casserole dish sprinkle the top with buttered bread crumbs or crushed butter crackers. Place the oblong pan in a 350 degree oven and bake for 20 mins.

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