Gullah Geechee chef BJ Dennis shares one of the recipes he’s developing for his forthcoming cookbook. Southern in character and summer in flavor, this comforting, homey dish served over Carolina Gold Rice combines mild, earthy okra with softly sweet eggplant, hot peppers, tomato, and fresh herbs.
recipe 
yields
Serves 2 to 3
Cooking oil of choice
½ cup small-diced yellow onion
½ cup small-diced green bell pepper
1 tablespoon minced hot pepper (remove seeds for less heat)
1 teaspoon minced garlic
1 small bay leaf
1 teaspoon minced thyme leaves
Pinch of salt, plus more to taste
4 cups freshly chopped or pureed tomato
1 cup okra, sliced ½-inch thick
1 cup small-diced eggplant
Cooked Carolina Gold rice for serving
Ingredients
steps
- Add enough oil to coat the bottom of a 10-inch skillet over medium heat.
- Add onion, peppers, garlic, and herbs. Sauté for 2 minutes, adding a pinch of salt during the cooking process.
- Add tomato and cook for 5 to 7 minutes.
- Drop in okra and eggplant; cover and let cook for 6 to 8 minutes, stirring every minute or so. Season with additional salt as needed.
- Serve over Carolina Gold rice.
Date Published: 07.08.26
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Recipe by
BJ Dennis
