Thinly slice the ampalaya. Wash and soak in water with 1 tbsp rock salt (white salt). Set aside.

Slice onions and tomatoes. Set aside.

Chop garlic using mortar and pestle. Set aside.

In a sautee pan, sautee garlic until slightly golden brown in color. Don't burn or else the "ginisa" will be bitter.

Next, sautee the onions with the garlic until onions are translucent in color. Again don't burn or else the onions will loose the caramelized flavor.

Next, sautee tomatoes with garlic and onions until tomatoes are wilted.

Add now add the ampalaya (strain and remove from soaked water). Sautee until half-cooked. Don't over cook.

Add water. Add a little more if you feel it is too dry. (But don't make in into a soup.)

Add beaten eggs. Mix well to the sauteed ampalaya. Don't over cook.

Season with salt to taste.