1 lb. fresh or thawed frozen okra (if using frozen, buy it cut up)
2 tbsp. safflower oil
2 celery stalks, finely chopped
1 sm. onion, chopped
2 med. tomatoes, peeled, seeded & coarsely chopped
1/2 green bell pepper, finely diced
1 tsp. sugar
1/2 tsp. salt
Freshly ground black pepper to taste

If using fresh okra, wash and trim okra and slice it into medium-thin rounds. In a large skillet, heat the oil over moderately high heat. Add the okra and cook until it is slightly softened. Add the remaining ingredients and cook, stirring, for 5 minutes. If the vegetables seem too dry, add about 1/3 cup water. Turn the heat to very low and simmer for about 1 hour, or until all of the liquid has been absorbed. Serve hot. Serves 6 to 8.