Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2      teaspoons  vegetable oil
     1/3           cup  chopped onion
     1/3           cup  chopped red bell pepper
  1                     garlic clove -- minced
  1              pinch  dried crushed red pepper -- generous
  6             ounces  okre -- trommed, cut in
                        -- 1/3-inch rounds
  6        tablespoons  water
     1/4           cup  diced canned tomatoes in juice
  2 1/2      teaspoons  red wine vinegar
  1 1/2      teaspoons  drained capers
  12            slices  baguette. toasted

Preparation:

Heat oil in large nonstick skiller over medium heat. Add onion and red pepper and saute until tender, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Add okra, 6 tablespoons water and tomatoes with juices. Bring to boil. Reduce heat, cover and simmer until okra is tender, stirring occasionally, about 6 minutes. Uncover and simmer until most of the liquid evaporates and mixture thickens slightly, about 2 minutes. Stir in vinegar and capers. Season with salt and pepper. Cool to room temperature. (Can be made 1 day ahead. Cover and chill.) Spoon about 2 tablespoons caponata onto eacb baguette slice and serve.

Nutritional Information:

17 Calories (kcal); 1g Total Fat; (59% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium