Title: Christophine with tomatoes
 Categories: 2-rlu, Vegetables
      Yield: 4 Servings
 
      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
 
  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.