Preheat the oven to 200°F.
1. Place the okra in a single layer in a baking dish. Sprinkle with 11/2 tablespoons salt, drizzle with the vinegar and toss well.
2. Place in the oven and bake for 20 minutes. Rinse the okra under cold running water and pat dry with paper towels.
- Coarsley chop the onions
- Finely chop the parsley
- Grate the tomatoes
Increase the oven temperature to 400°F.
3. In a large skillet, heat 1/4 cup of the oil and sauté the okra in two batches over high heat until it starts to color, about 5 minutes.
4. Transfer to the baking dish and set aside.
5. Add the remaining 1/4 cup oil to the skillet and sauté the onions over medium heat until translucent, about 4 minutes.
6. Add the tomatoes, Aleppo pepper or pepper flakes and salt to taste and cook until the mixture starts to thicken, about 10 minutes.
7. Add all but 3 tablespoons of the parsley and the sugar. Taste and adjust the seasonings, adding some black pepper, if desired.
8. Pour the sauce over the okra and bake until tender, about 30 minutes.
9. Let cool for 15 to 20 minutes. Sprinkle with the reserved 3 tablespoons parsley and serve warm or at room temperature.
10. Serve with crusty bread and feta cheese.
