Ingredients

　　1/2 tablespoon salt

　　1/2 pound tender fresh okra, rinsed and drained

　　1/4 cup canola oil

　　1 medium yellow onion, chopped

　　1 medium green bell pepper, cored, seeded, and chopped

　　2 slices bacon, chopped

　　One 14 1/2-ounce can diced tomatoes, drained

　　2 packets artificial sweetener (optional)

　　1/2 teaspoon ground black pepper

　　Bring a medium saucepan of water to a boil over high heat. Add 1 teaspoon of the salt and the okra, and boil until tender, 8 to 10 minutes, then drain. As soon as the okra cools enough to handle, remove the stems and cut into chunks. In a large skillet, heat the oil over medium-high heat for about 2 minutes, then add the onion, bell pepper, and bacon. Sauté until the onion is lightly browned, about 2 minutes. Add the tomatoes, reduce the heat to medium-low, and cook 5 minutes. Add the okra, artificial sweetener, if desired, black pepper, and the remaining 1/2 teaspoon salt. Cook for 5 minutes more to heat through.

　　Cooks' Note

　　There is plenty of vitamin C in this dish as tomatoes supply nearly 40 percent and okra over 20 percent of the U.S.RDA. Look for tender okra pods—small young pods that are blemish free.

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