In my family we call this Bulanglang or Tagalog Pinakbet. Ilocano style Pinakbet is never sautéed but is simply steamed or simmered in onion, tomatoes and ginger and flavored with bagoong na isda (fermented fish sauce), this according to a good family friend who is from Ilocos Norte. Bulanglang is sautéed in garlic, onions and tomatoes and seasoned with bagoong alamang (shrimp paste).
This is an updated version of my recipe for Pinakbet. The original one I featured on this site was a bit dry. I just added a little bit of water and cooked it for a few minutes longer but not too long for the vegetable to become too soggy.
