Baked Pinakbet Recipe

Mix ampalaya and 1 tablespoon salt in a bowl; let ampalaya sit for 30 minutes. Squeeze out water. Rinse ampalaya twice under running water. Squeeze out water again. Set aside.

Mix together eggplant and remaining salt in a bowl; let eggplant sit for 30 minutes. Squeeze out water. Rinse eggplant under running water. Squeeze out water again. Set aside.

Heat oil in a pan over medium heat. Sauté onions and garlic for 2 minutes. Add tomatoes; cook for 3 to 4 minutes. Add ground pork; cook for 5 to 7 minutes. Add bagoong; sauté for 3 minutes. Season with pepper. Set aside.

Preheat oven to 350ºF.

Place half of the squash on the bottom of a 5x7-inch baking dish. Top with a thin layer of meat. Layer with ampalaya, eggplant, okra, and sigarilyas, ending with meat. Top with remaining squash. Cover with foil. Bake for 20 minutes.