6 eggplants (cut into 4 pieces)
4 ampalaya (bitter melon), reg. sized, cut into 4 pieces
5 to 6 tomatoes, reg. sized, sliced
1 onion, sliced
3 tbsp. shrimp fry
1 c. pork (cut into small pieces)
2 pieces garlic, crushed

Saute the garlic, onion, tomatoes, shrimp fry and pork in a frying pan. When half done, add the eggplant and ampalaya and 1 cup water. Season to taste. Simmer until cooked or simmer together in well covered clay pot until vegetables are crisp, tender.