2 tbsp. olive oil
1 med. onion, chopped
1-2 garlic cloves, minced
1 sm. green pepper, seeded, deribbed, and finely chopped
1 red chili pepper, seeds removed and minced
1 (14 oz.) can Italian tomatoes, liquid reserved and chopped
1/2 lb. sm. okra, cut into 1/2 inch slices
2 c. corn kernels
Salt and freshly ground pepper

Note: If a chili pepper is not available, use several dashes cayenne pepper, added during the last 5 minutes of cooking.

Heat the oil in a flame-proof casserole and saute the onion until wilted. Add the garlic and green and red peppers; saute until soft. Add the tomatoes, okra, and a tablespoon or so of the tomato liquid from the can. Cover and cook over gentle heat for about 15 minutes or until the okra is tender. Add the corn; season to taste with salt and pepper. Cover and cook 5 minutes longer. Serves 4.