Carter Cooks: Okra, Tomato, Squash, & Eggplant Stew

Carter Cooks

Welcome back to another market season!

My brother’s Christmas wish list last year included cooking lessons from his sister. As a result, Joseph and I have instituted weekly family dinners prepared by the kids. My brother has traveled extensively in the Middle East and has a penchant for well-seasoned food. Middle Eastern cuisine is some of the tastiest in the world and most adaptable too. Below is a recipe using ingredients currently in season and spices typical of a Middle Eastern dish. This dish also freezes well and can be thawed in a pinch. Some of the spices may be unfamiliar, but you should be able to find all of them at your local grocery store.

Enjoy and thanks for stopping by the market!

From the Market








From the Pantry

Olive Oil

Chicken stock



  1. Mix together cumin (1tbsp), tumeric (1-2tsp), cayenne (1/2 tsp), salt, and pepper to taste.
  2. Slice your eggplant into bite size pieces. Salt generously and dust with some of the spice mixture. Add cut tomatoes to pan. Roast at 450 for 10-15 minutes.
  3. Cube squash, onions, and okra. Keep separate.
  4. Meanwhile, mince garlic (1-2 cloves). Heat a sturdy saucepan with olive oil and sauté garlic until fragrant (1-2 minutes on medium heat).
  5. Toss in squash and onion to the garlic oil mixture and sprinkle some of the spice mixture. Cook until tender (approximately 4-5 minutes).
  6. Add enough chicken stock to cover the vegetables. Add in roasted eggplant, tomatoes, and okra. Add additional seasoning if desired.
  7. Cook until all vegetables are desired texture (approximately 5 minutes).
  8. Serve over rice, couscous or plain. Enjoy!



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