Wash the okra and then peel the tip while maintaining the cone like shape.

Spread okra on a pan and drizzle with some red wine vinegar. Let them sit in the sun for 1-2 hours.

Preheat oven to 400 degrees F (200 C)

Heat in a pan ½ of the olive oil. Sauté gently the okra for 4-5 minutes, to seal them. They will brown a bit. Do not over stir them, because you do not want to break them.

Add to the pan the tomato paste that has been mixed with the water and mix gently.

Remove from heat.

Add the salt, sugar, freshly ground pepper and chopped mint or dry mint. Blend

Place the okra in baking dish so that the okra is about 2 layers.

Nestle the cherry tomatoes among the okra and sprinkle the crumbled feta.

Drizzle on top the rest of the olive oil.

Add about ¼ cup warm water to the corner of the pan, tilting so that the water spreads throughout the base of the pan.

Cover with aluminum fail and bake for 20 minutes, then lower to 350 degrees and continue roasting for about an hour until okra is soft

Remove and let it cool until at room temperature.