Okra eggplant stew

4 cups okra, washed, ends removed, cut into 1 inch pieces
1 med eggplant, cut into med chunks
10 Roma tomatoes, cut into small chunks
6 green onion, thinly sliced
1 Tbsp italian seasoning
Dash celery salt
1 Tbsp balsamic vinegar
1 tsp turmeric
Dash mustard seeds
1/2 tsp cumin powder
1/4 tsp herbs de providence

Using a large pot on med-high heat
Place enough water to cover the bottom, put all spices, green onions & balsamic, stir continuously for 2 min, to allow the spices to heat up, add small amounts of water as needed to keep from drying out.
Add tomatoes and stir occasionally, cook for 5 minutes, add eggplant, lower heat on pot to medium, cover and stir occasionally, cook for 10 minutes. Add okra, cover and cook on low-med heat until eggplant is soft and okra jut starts to soften, about 15 minutes, stir occasionally, add small amounts of water if needed.

In a electric pressure cooker:
Heat green onion, spices, balsamic and just enough water to cover the bottom, for 2 min, stir continuously.
Add tomatoes and cook for 5 min stir occasionally, add eggplant and pressure cook for 10 minutes on high. Add okra and pressure cook for 5 minutes on high. Be sure to check the water level, add water as needed.

Serve hot over rice, quinoa, pasta, salad, or on it’s own. Add salt and pepper at the table to your taste.

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