Okra, Corn and Tomatoes

1 celery rib, sliced thinly

1/2 onion, sliced thinly

1 jalapeño, seeded and chili

3 garlic cloves, minced

1 tablespoons tomato paste

2 tablespoons red wine vinegar

1 1/2 cups chicken or vegetable broth

1 teaspoon minced fresh rosemary

3/4 lb. fresh okra

2 cups canned corn kernels

5 plum tomatoes, diced

Salt and pepper

Heat the vegetable oil in a large saucepan. Saute the onions until they are translucent. Add the garlic, corn, jalapeno and celery. Cook it for 3-5 minutes.

In a small bowl, combine the broth, vinegar and tomato paste. Mix well. Pour it in the pan of vegetables. Add the rosemary and season it with salt and pepper. Bring it to a boil.

2-3 minutes per side or until they are brown. Once it is done, add it to the boiling sauce along with the tomatoes. Reduce the heat and simmer for 5 more minutes. Remove from heat and season it with salt and pepper. Serve with rice or bread

Photo Courtesy Of: robanhk

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