Butter
3/4 lb large okra, cut into 1/2″ thick slices
1 large ripe tomato, peeled, cored, seeded and coarsely chopped
1 small onion, very thinly sliced
1/2 to whole jalapeno pepper (personal taste) seeded and minced
4 slices bacon, diced and fried until not quite crisp, drained
Salt and pepper to taste
1 tsp chpped fresh sage or 1/2 tsp dried
Splash (scant 3 oz) dry white wine
1/4 cup grated Monterey Jack, colby, or mild cheddar cheese

Preheat oven to 350. Generously butter a small casserole dish (9×9 is about right) Layer half the okra in the casserole. Top with half the tomates and thenhalf the onions. Sprinkle with half the jalapenos and top with half the bacon. Season vegetables well with salt, pepper and half the age. Repeat the layers, then pour the wine over all.

Cover the casserole with foil and bake until tender about 30 – 40 minutes. Remove the foil and spread the cheese over the vegetable. Bake, uncovered, until cheese is melted and bubbling, about 10 minutes longer. Let stand a few minutes before serving.

Serves 2 generously, and doubles well using a 9×13 casserole dish, or can be made in smaller amounts in individual ramekins.