Eggplant And Ampalaya Gulay - cooking recipe

Ingredients

3 to 4 Japanese eggplants
2 to 3 ampalayas
3 or 4 leaves lemon grass
1/2 can coconut milk
salt to taste for patis
2 green onions, cut 2-inches long

Preparation

Slice eggplants and ampalayas like finger size or lengthwise into 4 to 6 slices.
Place lemon grass in bottom of saucepan. Place ampalaya slices and eggplant on top and cook until desired doneness, crisp, tender or soft.
When done, add coconut milk, salt or patis (fish sauce).
Season as desired.