INGREDIENTS:

3 tbsp olive oil
1 large onion, roughly chopped
2 cloves garlic, minced
1 lb tomatoes skinned & diced
2 large christophines (chayotes) peeled & chopped, (you can include the seed)
1 tbsp chopped basil
Salt & black pepper to taste
2 tbsp unsalted butter
1⁄3 cup dry plain breadcrumbs
1 tbsp chives, minced
½ cup Parmesan cheese

METHOD:

In a large skillet, heat the oil, add the onion, and cook until just translucent. Add in the Christophine, tomatoes and basil. Simmer for 10 minutes, stirring from time to time. Season with salt and pepper and set aside. In a small skillet melt the butter and add the breadcrumbs. Cook until golden. Set aside. Heat broiler. Add the Christophine mixture to a baking dish, sprinkle on the chives and the cheese. Top with the buttered breadcrumbs and brown in the broiler for 5 minutes.

BENEFITS:

Christophine is rich in amino acids and vitamin C. For centuries people on our islands have used it to lower high blood pressure. The leaves and fruit have diuretic, cardiovascular and anti-inflammatory properties, and a tea made from the leaves has been used in the treatment of arteriosclerosis and hypertension, and to dissolve kidney stones. Also found in the fruit in small amounts are calcium, sodium, thiamine, vitamin A, riboflavin and ascorbic acid. Christophine is very low in saturated fat and cholesterol, and very high in dietary fibre, vitamin K,folate, zinc,copper.