Day 5, Pinakbet salad

Pinakbet is my all-time favorite vegetable stew, this is similar to french vegetable stew ratatouille.  Although I like my stew with bits of pork meat in it.  The recipe below that I will be sharing is not exactly a `pinakbet´ but more like a salad version.

3     tbs  olive oil
1     large eggplant, chopped
1     pc   squash, chopped
2     pcs red onion, sliced
1     pc  butter nut squash, chopped
1     pc  leeks, chopped
200 grams  asparagus beans, sliced in 2
salt and fresh ground pepper to taste

1. Place eggplant, red onions and squash in a baking pan. Then add 1 tbs of olive oil. Mix and place the pan in a pre-heated oven of 160F, let the vegetables oven cook with no cover for about 10-15 minutes or until the vegetables are done.
2. In a separate wok, saute the butternut squash and asparagus beans in olive oil.  Let it cook til the veggies are done.  Make sure not to overcook your vegetables since this will be serve as a salad.
3. In a huge container, combine steps 1 and 2.  Add the rest of the olive oil, then mix all the cook ingredients gently including the leeks so not to mash your veggies.  Add salt and pepper to taste.
4. Note:You may also have the option of adding chopped bell pepper, tomato or some shrimps or meat if you like. Can be serve hot or cold, as a salad or a side dish.

PINAKBET SALAD