In a large skillet over medium-high heat, warm oil. Add onion, garlic, and parsley and sauté until onion is translucent (about 5 minutes). Stir in tomatoes, wine, and stock; cook a few minutes longer to blend flavors. Add okra to pan, spoon the pan juices over the top, and season with salt and pepper. Cover and simmer over medium-low heat until okra is very tender (about 20 minutes).  Yield: 6 servings as a side dish.