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Ingredients
- 6 chayote, peeled
- 1/4 cup olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tomatoes, cored, seeded and diced
- 1/2 cup water
Method
- 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.
