Creole Grilled Chayote Ratatouille

Cut the chayotes in half and scoop out the seed, then slice into 1/2 inch slices.

Peel the eggplant and slice into 1/2 inch slices.

Slice the onions crossways 1/4 inch thick, then cut each slice in half to end up with semicircular pieces of onion.

Core and seed the peppers and chop into 1/2 inch dice.

Chop the garlic.

Prepare the tomato concasse.

Brush the chayote and eggplant slices with olive oil and grill or bake until about half cooked. Saute the onions and peppers in the remaining olive oil until half cooked. Add the garlic and saute for one additional minute.

Cut the grilled chayote and eggplant slices into large dice. Combine all the vegetables and seasonings into a brazier or heavy saucepan.

Cover and cook in a 350 degrees F oven for about 30 minutes or until the vegetables are tender and the flavors are well blended.

If the vegetables are too juicy, cook uncovered on the stove top for a few minutes to reduce, stirring frequently to avoid scorching. Adjust seasonings.

Serve hot or cold.