The fiber and mucilage which makes okra a bit gooey has many health benefits. The red okra is beautiful to see, but like red string beans, it is an illusion and it turns green when cooked! It is actually a fruit, but treated like a vegetable.
Red Okra Mediterranean Style
3 T. olive oil
1/2 large sweet onion
2 large cloves garlic finely minced
1 C fire roasted red and yellow peppers or fire roasted tomatoes
or a mixture of both
1 1/2# red burgundy or green organic okra, stem ends trimmed
1/4 C bone broth, veg broth, or water
1/2 tsp sea salt
1/4 C minced fresh basil
Place olive oil in a large sauté pan over medium heat. Add onion and garlic and sauté until onion is translucent and soft. Add roasted peppers and/or tomatoes and stir to combine. Add okra, broth or water, and salt and stir until mixed. Cover pan and cook over medium low heat until okra is tender, checking that no additional liquid is needed. When done, add minced basil and stir to combine. This is best served at room temperature, similar to what is done in Greece.
Warning from Organic Facts: “People who are taking metformin to control type 2 diabetes should not complement it with excessive okra consumption. A study  published in the International Scholarly Research Notices shows that consuming the vegetable may improve glycemic control but can interact with metformin and alter its absorption.”