Ingredients

2 tsp. oil
2 tsp. chopped ginger
1.5 T crushed garlic
150 g shallots
500 g ripe tomatoes
75 ml bagoong isda (anchovy sauce), strained
150 g okra
150 g small ampalaya (bittermelon), quartered
300 g eggplants, sliced

Instructions

1. Heat the oil in a casserole and saute the ginger, garlic, shallots, and tomatoes until the liquid has completely reduced.
2. Add anchovy sauce. From this point on do not stir.
3. Continue to simmer until the sauce is thick.
4. Then add the okra, bittermelon, and eggplant.
5. Cover the casserole and cook for 5 minutes.

Recipe courtesy of foodlover.ph