Pinakbet
by Ms. Cielo Guevara

INGREDIENTS: 

• 4 pcs eggplants cut into 4 diagonally or 5 pcs of round eggplant (talong) cut into 4
• 5 small ampalaya or bitter gourd 
• 10 pcs of okra cut into 3
• 5 pcs of tomatoes, chopped
• 1 onion cut into 4
• ginger (size of a thumb), chopped 
• bagoong (shrimp paste) diluted in 1 cup water
• 1 tsp of used oil

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Procedure: 

• Crush and spread the tomatoes on the bottom of the casserole dish.
• Add the ginger and onion spreading evenly.
• Add the eggplants and okra.
• Pour the used oil and bagoong mixture.
• Cover the casserole and toss the ingredients until well blended.
• Add the ampalaya (bitter gourd).
• Cover and cook in low fire. 

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