In a medium skillet, sauté the onion, bell pepper, and garlic in the butter until tender. Add the ketchup, carrot, basil, and fresh and canned tomatoes, then cook 10 to 15 minutes more. Add the okra and continue cooking until the vegetables are tender, taking care not to overcook the okra. Serve over rice or as a side dish.
If you prefer a less spicy dish, dice 2 large, fresh tomatoes rather than the canned tomatoes with chiles.