Shared by Annette Fromm

This recipe was shared by Annette Fromm. Read more about her family in "A Jewish-Greek Eggplant Recipe That Found Its Way to Jamaica and Beyond" and try her recipe for patrigian mi tiri (eggplant and cheese casserole).
Heat the olive oil in a large saucepan over medium heat.
Add the onions and season with salt and pepper. Cook, stirring occasionally until they soften and start to brown, about 8 to 10 minutes.
Add in the chopped tomatoes, allowing them to soften and release their juices. Cook until they start to reduce, about 8 to 10 minutes more.
Add in the okra and lemon juice, mixing well. Simmer the mixture on low heat until the okra has softened and the tomatoes have reduced into a thicker sauce, about 15 to 20 minutes.
Taste and adjust seasoning. Serve warm.