Clean the okra by the cutting off the tip of their stems without removing it completely. Wash them with plenty of water, strain and pour vinegar over them. Set them aside in the vinegar for at least 1/2 to 1 hour prior to cooking.

Heat half of the olive oil and lightly sauté the onions and garlic. Add the okra and mix for 1-2 minutes. 

Then add the finely chopped tomatoes or the canned tomatoes to the pot, with 1 cup hot water, the parsley, salt, pepper, sugar and the rest of the olive oil. 

Cook over low heat with the lid on for about 20 minutes until the okra get tender but not mushy.

You can serve them either hot or cold, they are equally enjoyable.