Taking a variation on the recipe Fatless Smothered Okra with the option of using fresh tomatoes, not canned, and adding garam masala to the spices, substituting seedy mustard for dried mustard powder and freshly grinding the black pepper for a little more bite.
The finely food-processed onion, eggplant, okra and spices were fried in the apple juice then baked in the oven until browned. It looked rather like a meatloaf but stayed soft. A whole wheat flatbread had a layer of a hot-pepper/sweet pepper sauce and a layer of this okra-eggplant.
