Pinacbet

4 small ampalaya
4 medium eggplants
3 tomatoes
1 onion
4 tablespoons soy sauce
Ginger
5 pieces okra
Salt to taste
1 teaspoon vetsin


Prepare the vegetables by cutting the ampalaya and eggplants into 4 pieces each. Place in a saucpan, then put the okra, the sliced tomatoes, the onion, and the ginger cut into fine pieces. Add the soy sauce. Boil. Add 2 tablespoons oil, and vetsin to season. Cook until vegetables are tender but not overcooked.