Heat the olive oil in a large skillet over medium-high heat.
Add the okra and sauté for 5 to 8 minutes until the okra starts to slightly brown and most of the 'slime' has disappeared. Set aside.
In a medium skillet, cook the bacon until crisp. Remove and set aside. Remove all but a tablespoon or so of the bacon fat. Add the onion, jalapeno, and garlic and sauté for 3 minutes.
Add the tomatoes, a pinch of sugar, salt, pepper, bay leaves, red pepper flakes, and vinegar.
Cook for 10 minutes, until the tomatoes start to break down and start forming something like a paste.
Add the stock and simmer for 15 minutes longer over low heat.
Stir the okra into the tomato sauce, raise the heat to medium, and simmer for another 10 minutes.
Taste, and adjust seasonings, as needed. Remove bay leaves and serve at once.
Add the crumbled bacon to the top.