Caribbean Calabaza and Chayote Ratatouille

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Caribbean Calabaza and Chayote Ratatouille   1 cup cubed Calabaza squash

2 chayote squash, diced

2 Anaheim peppers, diced

1/2 cup diced red bell pepper

2 cloves garlic, diced

1 medium green plantain, sliced

1 cup chopped onion

2 tbsp. olive oil

1 tsp. salt

1 cup orange juice

1 tsp. cumin seed

1 tsp. oregano, ground

1 tsp. black pepper   Warm the olive oil in a large Dutch oven. Add the onion

and cook until translucent. Then add each of the vegetables at 2 minute

intervals starting with the green plantains, Calabaza, chayote, anaheim chili

and red pepper. Stir well without crushing any of the vegetables. Season with

garlic, oregano, cumin, black pepper and salt. Moisten the mixture with the

orange juice. Simmer for 5 minutes or until tender. Yields 12 servings.