Stewed Okra

I tend to like my okra either pickled or fried.  But this is a great side dish for any entree.  I know people think that okra, when cooked, is slimy.  This recipe ensures that it is not.  It's a Greek recipe but will fit within almost any cooking genre.  Are there "genres" in cooking?  I might even add a little kick by adding Tabasco :)) Serves 4 from Saveur Magazine:

Picture by Todd Coleman

INGREDIENTS

1 lb. okra
2 tsp. kosher salt, plus more to taste
2 tbsp. fresh lemon juice 
½ cup olive oil
1 onion, grated
1 28-oz. can whole peeled tomatoes, puréed with their liquid 
5 tbsp. minced flat-leaf parsley
½ tsp. sugar
3 thin lemon slices, rind removed
1 medium tomato, thinly sliced 
Freshly ground black pepper, to taste

INSTRUCTIONS

1. Trim stems from okra without puncturing pods; rub cut ends with 2 tsp. salt and transfer okra to a strainer. Let sit for 30 minutes. Put 3 cups water and 1 tbsp. lemon juice into a bowl, add okra, and stir; drain and set aside. 

2. Heat oil in a 12" skillet over medium heat. Add onions; cook, until soft and golden, about 6 minutes. Add puréed tomatoes, parsley, sugar, and lemon slices. Cook, covered, for 10 minutes. Add reserved okra; stir gently. Top okra with tomato slices and cook, covered, stirring, until tender, 15–20 minutes. Season okra with salt and pepper.