Okra and multicoloured peppers Summer stew

Another light but delicious vegetarian dish of the Greek cuisine taking advantage of these tasty Summer vegetables! Make sure you have plenty of fresh crusty bread to mop up the tasty sauce!

Adapted from a leaflet with recipes
from the Greek olive oil company "ELAIS"

Ingredients (for 4 people):
2 tbsp of finely chopped flat-leaf parsley
500gr. of okra (preferably fresh)
10 small baby potatoes, peeled
1 green bell pepper, cut in thin strips
1 red bell pepper, cut in thin strips
2 yellow bell peppers, cut in thin strips
3 medium yellow onions, cut in thin slices
1 tea-cup of olive oil
1 tin of tomatoes concassé
1 pinch of sugar
salt
pepper

Method:
In a spacious and wide pot warm half the amount of the oil in medium-low heat and sauté the onions. When soft, add the peppers and the potatoes and sauté until the vegetables start getting lightly coloured. Add the tomatoes, the sugar and season with salt and pepper. Cover the pot with the lid and cook for about 20-25 minutes.

In the meantime, warm the rest of the oil in a non-stick frying pan on medium heat and sauté the okra for 2-3 minutes, gently stirring occasionally with a wooden spatula. Then add the okra into the pot along with the parsley and continue cooking for another 15-20 minutes or until the vegetables are tender and the food is left with a nice oily/tomato sauce.

Serve at room temperature or even cold the next day.