Ingredients:
4 small ampalaya (bitter melon)
4 medium talong (eggplant)
3 pieces tomatoes, sliced 1
onion, chopped
4 tablespoons soy sauce
1 ginger, cut into fine pieces
5 pieces okra
2 tablespoons oil
Salt to taste
1 teaspoon vetsin (Monosodium Glutamate) or Bouillon to taste

Directions:
1. Cut the ampalaya and the eggplant into 4 pieces each. Place in a saucepan, then put the okra, the tomatoes, the onion, and the ginger.
2. Add the soy sauce. Boil.
3. Add 2 tablespoons oil, salt and vetsin to season, or you can use bouillon instead . Cook until vegetables are tender but not overcooked.