Chayote Squash Ratatouille Mirliton

Chayote squash are pale green in color,
with a delicate flavor and a large central seed.
This is a recipe for grilling them and then adding
some other fresh vegetables to make a ratatoulle.

Ingredients:
2 pounds chayote squash
1 pound eggplant
1 pound onion, peeled and chopped
2 green bell peppers
2 red bell peppers
2 pounds tomatoes, chopped
8 cloves garlic, peeled and chopped
6 ounces olive oil
2/3 cup chopped parsley
2 bay leaves
2 tablespoons Creole seasoning
1 teaspoon dried thyme leaves
salt to taste
ground black pepper, to taste

Directions:
Cut the mirlitons in half and scoop out the seed,
then slice into 1/2" slices.
Peel the eggplant and slice into 1/2" slices.
Slice the onions crossways 1/4" thick,
then cut each slice in half.
Core and seed the peppers and chop into 1/2" dice.
Brush the mirliton and eggplant slices
with olive oil and grill 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 mirliton and eggplant slices into large dice.
Combine all the vegetables and seasonings into a 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 to taste. Serve hot or cold.