1 lb. fresh or frozen okra
1/2 c. vinegar
2 to 3 small onions, finely chopped
1/2 c. olive oil 
11/2 c. canned tomatoes

1 Tbsp. parsley, chopped
Salt and pepper to taste
Water to cover
2 to 3 lemon slices

Wash fresh okra and trim by removing cone-shaped portions at top. Place okra in bowl; sprinkle with vinegar and allow to stand for 1 to 2 hours. Rinse thoroughly in cold water. Saute onions in part of the olive oil. When browned, add tomatoes gradually. Cook for 2 minutes, then add okra, parsley, salt and pepper, remaining olive oil, and sufficient water to cover. Add lemon slices if desired. Bring to a boil; lower heat and cook for 30 minutes or until okra is tender. Yield: 4 to 6 servings.