Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Large (about 1 1/2 lb) 1 tb Balsamic vinegar
-chayote 1 tb Chopped fresh parsley
6 Large (about 1 1/4 lb) plum -leaves
-tomatoes 1/2 ts Dried basil
1 tb Olive oil 1/2 ts Salt
1 Small onion, coarsely 1/4 ts Dried oregano leaves
-chopped 1/4 ts Dried thyme leaves
1/2 c Coarsely chopped sweet green 1/4 ts Ground black pepper
-pepper 3/4 c Cooked, cubed peeled
1/2 c Coarsely chopped sweet -butternut squash
-yellow pepper -Fresh thyme sprigs (opt.)
2 Cloves garlic, sliced

1. Place chayote in a saucepan just large enough to hold them in one
layer. Add enough water to cover and heat to boiling. Cover and cook
chayote gently just until tender-40 to 45 minutes. Drain and set
aside until cool enough to handle.

2. To peel tomatoes, blanch in saucepan of boiling water 2 minutes.
Remove to bowl of ice water to chill. Peel off skin; quarter tomatoes
and shake out as many seeds as possible. In food processor, with
chopping blade, puree tomatoes.

3. In large skillet, heat oil. Add onion, peppers, and garlic; saute
until garlic is golden brown. Stir in tomato puree, vinegar, parsley,
basil, salt, oregano, thyme, and, pepper. Cook, stirring, until
liquid evaporates and sauce thickens.

4. Cut each chayote in half horizontally. Scoop out seed and pulp,
leaving 1/2-inch-thick shells to form cup. Cut removed chayote seed
and pulp into cubes and stir into the tomato mixture or ratatouille,
along with the cooked butternut squash.

5. Spoon ratatouille into prepared chayote cups. Serve wanu or cold.

Country Living/Nov/90 Scanned fixed by DP GG

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