Sundays

1 bitter melon, seeds and insides removed and cut into thin slices.
4 tablespoons white wine vinegar
2 medium tomatoes diced
2 eggs beaten slightly
1 tablespoon minced garlic
1 medium-sized onion sliced
Salt and pepper
Chopped Parsley
3 tablespoons olive oil

Place the bitter melon in a large bowl and sprinkle liberally with salt. Add white wine vinegar and let stand for six minutes. In a large pan, sauté the garlic and onions in oil until the garlic is golden brown and the onions are translucent. Add the tomatoes and cook until soft. Add the bitter melon and cook for 4 minutes. Pour the eggs over the mixture and stir until eggs are done and bitter melon is tender. Season with salt and pepper. Garnish with parsley and serve with white rice.