PINAKBET INGREDIENTS 4 medium-length eggplants, cubed 2 medium-length bitter melon (ampalaya), sliced 6 tender okra (ladyfinger) 1 garlic clove,

minced 1 medium-sized onion 1 cup water 4 tbsp bagoong (shrimp paste) 1 tbsp pounded ginger 2 tbsp cooking oil DIRECTIONS 1. In a pan, stir-fry the garlic, onion and ginger 2. Boil the water in a large pan with the bagoong. 3. Add the stir-fried garlic, onion and ginger 4. Bring back to boil, then add the ampalaya, eggplant and okra. 5. Cover the pan and cook over high heat, then turn down the heat. 6. Cook until the vegetables are tender.