Recipe: Sonoran Ratatouille

SONORAN RATATOUILLE

1 tbsp. olive oil
1 tsp. finely diced red onion
1 tbsp. finely diced red bell pepper
1 tbsp. finely diced yellow bell pepper
1 tbsp. finely diced green bell pepper
1 tsp. finely minced garlic
3 tbsp. peeled and finely diced chayote squash
1/4 cup finely diced zucchini
1/4 cup finely diced yellow squash
1/4 cup finely diced eggplant
1 tbsp. tomato paste
2 tbsp. peeled and finely diced jicama
3 tbsp. corn, cut off cob, then blanched
3 tbsp. cooked black beans, rinsed in cold water
2 tbsp. chicken stock
1 tbsp. chopped fresh cilantro
Salt and ground black pepper (to taste)

Heat olive oil in a large saute pan. Add onions and cook for a minute.

Add the three types of bell peppers and the garlic. Cook for a couple of minutes, stirring frequently.

Add all of the squashes and the eggplant. Cook for a few minutes stirring frequently.

Push aside the ingredients added so far to expose a small area of the saute pan; add the tomato paste around in the small exposed space. Add the jicama, corn and black beans and mix all ingredients together until well heated.

Add the chicken stock and cilantro. Cook until all vegetables are cooked well but still slightly crisp. Season to taste with salt and pepper.