For the vegetables
4 chicken broth tablets dissolved in 8 cups of hot water (1.9 liters)
2 large onions (300 g), cut into four pieces
2 medium red peppers (260 g), cut into pieces
1 small sweet pepper (260 g), cut in half
1 large eggplant (420 g), cut into pieces
2 medium zucchinis (400 g), cut into pieces
1/4 cup of olive oil (60 ml)
4 minced garlic cloves
6 canned anchovy fillets, drained (25 g)
4 spoonfuls of black olive, chopped
For the okra
6 eggs
1 3/4 cups of all-purpose flour (210 g)
For the vegetables
4 chicken broth tablets dissolved in 8 cups of hot water (1.9 liters)
2 large onions (300 g), cut into four pieces
2 medium red peppers (260 g), cut into pieces
1 small sweet pepper (260 g), cut in half
1 large eggplant (420 g), cut into pieces
2 medium zucchinis (400 g), cut into pieces
1/4 cup of olive oil (60 ml)
4 minced garlic cloves
6 canned anchovy fillets, drained (25 g)
4 spoonfuls of black olive, chopped
For the okra
6 eggs
1 3/4 cups of all-purpose flour (210 g)
Prepare the vegetables: in a large pot, bring chicken broth to a boil, then add the onion, pepper, sweet pepper, eggplant, and zucchini
Simmer until the vegetables are tender (about 15 minutes)
Drain and set aside
In a large frying pan, heat the olive oil over high heat
Add the garlic and cook, stirring occasionally with a wooden spoon, until softened (1 minute)
Add the anchovy fillets and chopped black olives
Mix well
Add the reserved vegetables and cook, stirring constantly, for 2 minutes
Remove from heat and set aside
Prepare the okra: in a medium bowl, mix eggs and flour with a wooden spoon until smooth
In a large pot, bring 4 liters of water to a boil with 1 spoonful of salt
Heat high
Use a slotted spoon to drop small portions of the okra mixture into the boiling water, allowing them to float to the surface (about 5 minutes)
Remove with a skimmer and drain on paper towels
Repeat until all the okra is cooked
In a large serving dish, combine the okra with the reserved vegetables and serve immediately
277 calories per serving
