Pinakbet No. 1

• 6 medium size very ripe tomatoes
• 3 tbsp. bagoong (more if desired)
• 20-25 dried shrimp (ebi)
• 2 pieces garlic, mashed
• 5-6 medium size eggplants (tarong long type)
• 3-4 medium size bittermelon (paria or ampalaya)

Cut eggplants and bittermelon by dividing them into four parts. Remove seeds if mature. Slice tomatoes. Mash garlic. Cook tomatoes, bagoong, garlic and dried shrimps in a pot. Taste sauce. Add more salt or bagoong to desired taste. Add vegetables in sauce. Cover and cook for ten minutes till done. Shake pot at intervals and do not open or stir pot. Stirring causes more bitterness in the sauce. Simmer till vegetables are cooked. Serve with hot rice.