Steamed Okra with Tomato Vinaigrette

I love okra.  It's not really a southern thing.  I've gotten my I-talian husband to like it.  So, when I saw this recipe in the Wall Street Journal, yes, the WSJ, I had to try it and is it good.  Ok.  Okra is slimy.  Get over it!

Total Time: 45 minutes Serves: 6

1 pound okra, tips and tops trimmed

4 tablespoons olive oil

4 tablespoons shallots, finely chopped

1 cup peeled, seeded and chopped fresh tomatoes

4 tablespoons red wine vinegar

1 clove garlic, finely chopped

2/3 cup dry white wine

¼ teaspoon salt

Freshly ground black pepper

2 tablespoons chopped cornichons

3 tablespoons capers, drained

1. Steam okra in a steamer over boiling water, covered, until just tender, 5 minutes. Drain and let cool.

2. Heat oil in a sauté pan set over medium heat. Add shallots and cook until just soft, about 2 minutes. Add tomatoes and simmer 5 minutes. Add vinegar, garlic, wine, salt and pepper to taste, and simmer until reduced to a thick sauce, 15-20 minutes. Remove from heat and add cornichons and capers. Let cool. To serve, divide okra evenly among six plates and top with tomato vinaigrette.