1 tbsp. olive oil
1/2 c. diced red bell pepper
1 garlic clove, minced
1/2 c. onion, sliced
1/2 lb. tomatoes, cored and diced
1/4 tsp. dried thyme
Salt and pepper to taste
1/4 lb. okra, trimmed and cut into 2-3 pieces each

Heat oil in large skillet; add bell pepper, garlic, and onion. Saute about 5 minutes; add tomatoes, thyme, salt, and pepper. Stew over low heat; add okra and saute until tender, about 5 minutes, stirring frequently. Add 2 tablespoons to prevent mixture from burning. Serve hot.