Heat the butter in a shallow pan over medium heat. Add the onion and garlic, and cook until pale golden, about 3 minutes. Add red wine, and cook, stirring occasionally, until the wine has reduced by half. Add okra and tomatoes. Add thyme and bay leaves. Season with salt and pepper. Cover and reduce the heat to simmer. Cook, stirring occasionally, until the vegetables are fork tender, about 15 minutes. Remove bay leaves and serve.
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