This recipe quickly won over the family. I used two fresh from the garden Romas as well as home canned tomatoes. The onions/shallots, garlic, okra and mint were also grown on the homestead. Even if you can’t get these all from your back yard I still think this recipe is a winner.
I sprinkled a little fresh grated Parmesan on it as well as 4 ounces of Feta. I would have used 6 ounces of Feta, but I only had 4. I backed off on the cumin because it has such a strong and distinct flavor. I also backed off on the oregano because I find it bitter. The Italian seasoning is light on oregano and I felt it worked well. We ate it served over Jasmine rice.
Give it a try. Tell us if you tried it as written, modified or did your own thing. Recipes are “suggestions” anyway, aren’t they?
