Ingredients

• 1 1/2 teaspoons vegetable oil
• 1/3 cup chopped onion
• 1/3 cup chopped red bell pepper
• 1 garlic clove, minced
• Generous pinch of dried crushed red pepper
• 6 ounces okra, trimmed, cut into 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 baguette slices, toasted

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Instructions

1. Heat oil in large nonstick skillet over medium heat. Add onion and bell pepper and sauté 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 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.)
2. Spoon about 2 tablespoons caponata onto each baguette slice and serve.