Stewed Chayote

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Stewed Chayote

 

6 chayote, peeled

1/4 cup olive oil

1 large onion, diced

3 harlic cloves, minced

2 tomatoes, cored, seeded, diced

1/2 cup water

 

Quarter the chayote and remove and discard the center

seeds. Cut into

1/4-inch slices. Bring a large pot of salted water to

a boil, add the

chayote and boil for 5 minutes. Drain. Heat the olive

oil in a large

skillet over moderate heat. Cook the onions until

translucent, about 5

minutes. Then add the garlic and cook 1 to 2 minutes

longer. Add the

chayote, tomatoes and water. Bring to a simmer, cover

and cook over low

heat 10 minutes. Serve immediately.

Makes 6 servings.