The longer this cooks the more better is tastes.

2 tbsp. olive oil
1 c. chopped onion
1 c. finely chopped fresh parsley
1 c. finely chopped green onions
1 c. finely chopped bell pepper
1 tsp. crushed dried mint
2 c. peeled, chopped fresh tomatoes
1 c. tomato sauce
2 tbsp. minced garlic
2 tbsp. soy sauce
1 c. dry white wine
1 lb. smoked sausage, sliced 1/4 inch thick
10 c. okra, sliced 1/4 inch thick
Salt to taste
Louisiana hot sauce or ground cayenne pepper to taste

In a large, high-walled skillet, heat the olive oil over medium heat, and saute the onions, parsley, green onions, bell peppers, and mint until the onions are clear. Stir in the tomatoes, tomato sauce, garlic, soy sauce, wine, and sausage, cover, and cook over medium heat until it comes to a boil, stirring occasionally. Stir in the okra, salt, and hot sauce, reduce the heat to low, and simmer, covered, stirring occasionally, until the okra is tender, about 45 minutes. Yield: 6 to 8 servings.