Pinakbet (Filipino dish)

Joy loves this Filipino dish that has so much flavor and so many vegetables. My mom used to make this a lot when I was growing up too. 1 lb pork meat diced (fatty with or without bones) 2 to 3 ampalaya (bitter melons seeded and cut into 3” pieces) 4 to 5 Chinese or Japanese eggplant (1 or 2 American eggplant) Okra or long beans similar to green beans 2 lg or 4 sm tomatoes 1 small diced onion 2 tbls bagoong 1 cup or more water Oil (I like olive oil extra virgin) 2 cloves garlic crushed 1 diced jalapeno chili and 2 yellow peppers Green onion Chicharones small package Brown the pork, diced onion, diced jalapeno and garlic in a heavy casserole dish or wok until onions are translucent add bagoong and water cook a couple minutes. Add eggplant ampalaya, green beans and or okra and the top layer should be fresh tomato cubes, green onion and chicharones. Cover and cook about 20 minutes or until vegetables are tender. Check the seasoning add patis or more bagoong if needed, serve with rice and is so tasty!!! Just a preference note Joy likes the pink shrimp bagoong referred to salted shrimp fry. Of course serve with rice.