[THE ELECTRIC KITCHEN]

Veggie verve
for Pinacbet

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This dish was prepared by Floren Elman and Espy Garcia of Hawaii's Plantation Village on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Pinacbet

4 bittermelon
Hawaiian salt
4 long eggplant
1 tablespoon vegetable oil
20 dried shrimp
2 tablespoons water
1 can (14-1/2 ounces) canned tomatoes, including liquid
1 pound long beans, cut into 3-inch lengths
1 onion, sliced
1 package (10 ounces) frozen lima beans
1 package (10 ounces) frozen whole okra
1 package (3 ounces) deep fried pork rinds
4 1-inch pieces fresh ginger, peeled and crushed
Bagoong (Filipino fish sauce) to taste
Salt and pepper to taste

Halve bittermelon lengthwise; remove seeds. Cut into 2-inch pieces and lightly sprinkle with Hawaiian salt; set aside.

Cut eggplant in 2-inch pieces, lightly sprinkle with more Hawaiian salt and cover with water; set aside.

In a large pot, heat oil, add shrimp and 2 tablespoons water; sauté 1 minute. Stir in tomatoes, beans and onion; cover and bring to a boil. Add lima beans, okra, bittermelon, drained eggplant, pork rinds, ginger and bagoong; cover and bring to a boil. Reduce heat and simmer 15 minutes or until vegetables are tender, occasionally tossing vegetables in pot. Season with salt and pepper. Serves 4 to 5.

Nutritional information unavailable.

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