As a stewed dish, start caponata by frying aromatics and layering the veggies to cook, soften, and bloom before adding the stewing liquid. The okra will thus be the last veggie you add before introducing canned or fresh crushed tomatoes. Be sure to cut the okra into half-inch rounds before adding them to the saute.
Acidic ingredients like vinegar and lemon juice help reduce the sliminess of okra, making it a welcomed thickener for the cooking liquid in caponata. You can add whole okra to your dish sealed in its thick skin to prevent seepage and use vinegar or lemon juice solutions to reduce mucilage before adding it to the recipe.
[
Collection
]
[
|
...
]