Heat 1 teaspoon of olive oil in a skillet over medium heat.
Add 3 minced garlic cloves, 1 small minced onion, and 1 teaspoon of cayenne pepper to the skillet.
Stir the ingredients until fragrant.
Add 1/2 minced green bell pepper to the skillet.
Cook and stir until the green bell pepper is tender, about 5 minutes.
Stir in 450 grams of sliced frozen okra and cook for 5 more minutes.
Add 1 can of canned diced tomatoes and 1 can of stewed tomatoes to the skillet.
Season the mixture with ground salt and black pepper to taste.
Reduce the heat to medium-low and let it simmer until all vegetables are tender, about 5 to 7 minutes.