1/2 cup sliced scallions
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 whole clove
1 teaspoon minced chile peppers
3 cups canned plum tomatoes
1 tablespoon chopped fresh parsley
1/2 cup thinly sliced fresh okra

In a saucepan, sauté the scallions in oil over medium heat for 1 minute. Add the vinegar and clove. Stir, cover and cook for 3 minutes. Remove and discard clove. Stir in the okra, chiles, tomatoes and parsley. Simmer, covered, for 10 minutes.

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