Wash the fresh okra under cold running water, and with a small sharp knife scrape the skin lightly to remove any surface fuzz

Frozen okra needs only to be thoroughly defrosted and drained

Pat the okra com- pletely diy with paper towels, cut off the stems and slice crosswise into 1/2 inch-thick rounds

Peel and coarsely chop tomatoes. In a heavy 10-inch skillet, fry the bacon over moderate heat, turning the pieces frequently with tongs until they are crisp and brown and have rendered all their fat

Transfer the bacon to paper towels to drain. Add the okra, onion and salt to the fat remaining in the skillet and, stirring constantly, cook over moderate heat for 10 minutes

Watch carefully and regulate the heat so that the vegetables do not burn

Add the tomatoes and chili and cook over high heat for 2 minutes, still stirring constantly

Reduce the heat to low and, stirring the mix- ture occasionally, simmer uncovered for about 15 min- utes, or until the okra and tomatoes are soft

Season to taste. To serve, transfer the entire contents of the skillet to a heated bowl and arrange the bacon on top

Serves 4.