South Texas Ratatouille

Ingredients

• 1 white onion, diced
• 1⁄2 cup extra virgin olive oil
• 6 medium garlic cloves, minced
• 1 large eggplant, peeled and cut sticks, 1/4 x 1/4 inch x 2 inches
• 1 small zucchini, cut into sticks, 1/4 x 14 inch x 2 inches
• 1 small yellow squash, cut into sticks, 1/4 x 14 inch x 2 inches
• 1 small chayote, peeled and cut into sticks, 1/4 x 14 inch x 2 inches (or pattypan squash)
• 1⁄2 small jicama, peeled and cut into sticks, 1/4 x 14 inch x 2 inches (if you can't find jicama, try water chestnuts)
• 1 small red bell pepper, seeded and cut into sticks, 1/4 x 14 inch x 2 inches
• 1 small yellow bell pepper, seeded and cut into sticks, 1/4 x 14 inch x 2 inches
• 10 whole canned tomatoes, from the can drained
• 1 small poblano chile, seeded and cut into sticks (1/4 x 14 inch x 2 inches, you do not need to roast or remove skin)
• 1⁄2-3⁄4 cup chopped fresh herb (try a mix of flat-leaf parsley, basil, cilantro, and Mexican oregano sprigs)
• salt and pepper

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