| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | 2-rlu, Vegetables | 4 | Servings | |
INGREDIENTS
| 3 | tb | Olive oil |
| 1 | lg | Onion; chopped |
| 2 | Cloves garlic; minced | |
| 2 | lg | Christophine; peeled and cut into 1/2-inch cubes |
| 1 | lb | Tomatoes; peeled and coarsely chopped |
| 1 | tb | Fresh basil; chopped |
| Salt and freshly ground pepper | ||
| 2 | tb | Unsalted butter |
| 1/3 | c | Dry bread crumbs |
| 1 | tb | Chives; chopped |
| 1/2 | c | Parmesan cheese; grated |
INSTRUCTIONS
In a large skillet, heat the oil over medium heat. Add the onion and garlic and saute until the onion is translucent, about 10 minutes. Add the christophine, tomatoes and basil, and season with salt and pepper to taste. When the mixtue begins to bubble, reduce the heat and simmer for 15 minutes, or until the christophine is tender. Stir from time to time. Pour the mixture into a baking dish and set aside. In a small skillet, melt the butter over medium heat. Add the bread crumbs and saute until golden brown. Reserve. Preheat the broiler. Sprinkle the chives, cheese, and bread crumbs over the vegetable mixture. Place the baking dish unter the broiler for 5 minutes, or until the surface in bubbling and golden. Serve immediately. NOTES : Christophine (chayote) is a slightly bland vegetable that needs additional seasoning to enhance its very delicate flavor. Recipe by: Cooking Caribe, p. 126 Posted to recipelu-digest Volume 01 Number 164 by Lou Parris <lbparris@earthlink.net> on Oct 25, 1997
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