Ingredients
2 tablespoons extra-virgin olive oil, plus more for serving
1 bunch scallions, trimmed and sliced crosswise into 1/4-inch-thick pieces, white and light green parts only
15 pods okra, trimmed and cut crosswise into 1/2-inch thick pieces
1 Japanese eggplant, trimmed and cut into 1/2-inch pieces
1 red bell pepper, ribs and seeds removed, cut into 1-inch strips
1 purple bell pepper, preferably heirloom, ribs and seeds removed, cut into 1-inch strips
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil leaves
Coarse salt and freshly ground black pepper
Cooked farro or brown rice, for serving
Preparation
Heat olive oil in a large high-sided skillet over medium-high heat. Add scallions, okra, eggplant, and peppers; cook, stirring until vegetables have softened, about 3 minutes.
Stir in parsley and basil; season with salt and pepper. Add 1/3 cup water and cover skillet; let cook until vegetables are tender about 2 minutes. Serve with farro or brown rice; drizzle with olive oil just before serving.
